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Chicken Sausage Stew

Chicken and Sausage Stew

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A great stew can hit the spot in a way that most meals can’t. The hunks of chicken, garlic cloves and chopped carrots in this rich, boldly flavorful stew make it completely satisfying.




1 tablespoon extra virgin olive oil8 ounces boneless skinless chicken breasts, cut into 1/2 inch pieces1 (10 ounce) package Italian sausage, cooked and cut into 1/2 inch pieces1 medium onion, chopped2 cups diced carrots2 cups diced celery1 large garlic clove, thinly sliced1 tablespoon fennel seeds1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz1 cup chopped fresh parsley4 cups chicken broth1 cup rotini pasta, or ditalini pasta, cooked and drainedSalt and black pepper to taste1/2 cup grated Parmesan cheese


  • Heat a 4-quart stock pot on medium heat. Add olive oil and brown chicken pieces. Remove chicken and set aside. Return the pan to the heat and add the sausage.  Brown evenly, then remove from pot and drain.  Add the onion, carrot, celery, garlic and fennel seed and stir. Season lightly and simmer, about 7 to 8 minutes.
  • Add crushed tomatoes, parsley, and chicken broth.  Return chicken and sausage back to pot. Bring back to boil and cover.  Reduce heat to simmer and cook until carrots are tender, about 5 minutes
  • Add the diced tomatoes, and pasta. Turn off the heat and let the pot rest for 5 minutes. Season with salt and black pepper.
  • Transfer to serving bowl and sprinkle with Parmesan cheese.


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