Chicken And Sausage With Penne, Olives, Pepperocin

• 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

1. 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.

penne pasta, chicken breasts, sausage, garlic, olives, pepperocini, olive oil, lemmon, red pepper, kosher salt, fresh basil, cheese

Taken from www.epicurious.com/recipes/member/views/chicken-and-sausage-with-penne-olives-pepperocin-1209022 (may not work)