Here’s a creamy chicken sausage and peppers recipe for pasta that’s a family favorite.
When you make this combo of chicken, sausage, peppers and onions you also get a lot of cheesy tomato sauce that’s delicious with pasta.
This recipe makes a generous amount of sauce. So if serving chicken sausage and peppers over rice is your preference, go for it. You’ll have plenty of smooth cheese, savory herbs with just the right tang of tomato to smother your rice.
You can use leftover white sauce or cheese sauce. But if you don’t have some handy (who does?!) you can quickly make this white sauce adapted from Joanna Cismaru’s yummy recipe for ham in a cheese sauce. Here’s a quick simplified version of the white sauce recipe below.
I’m not kidding about the family favorite part. I hope you hear something like I did on serving this chicken sausage and peppers the other night: “Mmm, Mom this is so good.”
PS: For the white sauce:
Time needed: 15 minutes.
(You’ll be glad you learned to whip up this white sauce!)
- Melt 2 T butter
Melt 2 tablespoons of butter in a skillet.
- Add 1 T minced onion
Add 1 tablespoon minced onion, and cook until onion softens.
- Add 1 T flour
Add in 1 tablespoon flour and stir to blend.
- 1 cup heavy cream
Add 1 cup heavy cream or whole milk.
- 1 can chicken broth or water and bouillon
Add 14.5 oz can chicken broth (or 2 cups water and 1-2 chicken bouillon cubes) and stir to combine.
Bring to a simmer over medium heat and stir until slightly thickened.
- Add 2 c grated cheese – a combination is great
Add 2 cups grated cheese you have handy. We’ve combined random pairs including cheddar, pepper jack, gouda, mozzarella or Romano.
- Stir until cheese is melted
Stirring with a wire whisk helps to get a smooth texture.
- 2 – 3 oz cream cheese
Adding cream cheese is optional, but so worth it. Cream cheese adds an extra special velvety texture.
- Salt to taste
Have a taste, and adjust for salt.