40 min 4
Creamy Sun Dried Tomato Chicken and Sausage
This dish gets its creaminess from the melted mozzarella, sweetness from the sun-dried tomatoes, and spiciness from red pepper flakes. Serve with a side of steamed veggies or over zucchini noodles.
1 pound free-range chicken tenders
6 organic sausage links
¼ cup organic chicken broth
1 tablespoon Golden Ghee, melted
5 garlic cloves, peeled
5 sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
¼ teaspoon red pepper flakes
¾ cup organic heavy (whipping) cream
¾ cup shredded organic mozzarella cheese
¼ cup shredded organic Parmesan cheese
Directions Preparing:10 minCooking:30 min
Step 1Preheat the oven to 350°F.
Step 2Place the chicken tenders and sausage links in one half of an ovenproof skillet. In the other half, combine the chicken broth, ghee, garlic cloves, and sun-dried tomatoes. Sprinkle everything with the basil, thyme, oregano, and red pepper flakes.
Step 3Bake until the chicken and sausages are cooked through, about 25 minutes.
Step 4Remove the chicken and sausages and cut them into bite-size pieces. Set aside.
Step 5Remove the sun-dried tomatoes and garlic and roughly chop them, then return them to the skillet.
Step 6Place the skillet over medium heat, stir in the heavy cream, and bring it to a simmer.
Step 7Add the mozzarella and Parmesan cheeses, a sprinkle at a time, until thoroughly melted, then mix in the sausage and chicken. If the mixture is too thick, add a tablespoon of chicken broth at a time until it reaches your desired consistency.
Step 8Once the chicken and sausage are warm, serve.
Nutrition Facts (per serving of 4)