Chicken And Sausage With Penne Olives Pepperocin Recipe

Ingredients

2 cups penne pasta or similar

3 large chicken breasts with ribs

4 or 5 links hot Italian sausage

4 large cloves chopped garlic

1 cup drained kalamata olives with or without pits

1 cup drained pepperocini

Good quality olive oil for sauting

Juice and zest of one lemmon

Red pepper flakes-optional

Kosher salt and coursely ground pepper

Chopped fresh basil and, or, flat leaf pasley

Freshly grated Parmeasan cheese

Preparation

Begin cooking pasta. Quarter chicken breasts with bones attatched, season with salt and pepper. Using a very large skillet, saute chicken in good quality olive oil until well browned and crisp. Remove from pan to a deep lipped serving platter, keep warm in oven. Cut sausage into 1" pieces and brown in same pan, remove to serving platter with pan juices. In the same skillet, lightly saute chopped garlic in small amount of olive oil, add kalamata olives and pepperocini, saute 1 minute until warm. Add chicken and sausage with juices back to the skillet, add cooked and drained al dente pasta, add lemon zest, lemon juice, pinch red pepper flakes, fresh ground pepper. Stir to combine. Replate onto warmed serving platter. Top with basil, parsley and freshly grated parmeasan cheese.