Time for a new recipe swap!
The theme for this month was cooking or baking with alcohol. I submitted my recipe for grilled pineapple rum pork chops and received Heather of Hezzi-D's Books and Cooks
recipe for Country Club Chicken
. I love finding new pasta recipes and this recipe looked easy and delicious. I swapped garlic chicken sausage over chicken breasts because I forgot to thaw mine the day I planned to make this recipe. I am sure the chicken breasts would be great, but we both thought the chicken sausage worked great. Ron and I both loved the flavors of this dish! It was rich and sweet with a nice smokiness from the bacon. I added a little extra bacon and wine because that is just how I roll. Thank you Heather for a delicious meal! Thank you to Sarah of A Taste of Home Cooking
for organizing our swaps.
1 lb chicken sausage (we used garlic), sliced
1/2 cup sharp cheddar, shredded
1/2 tsp salt
Preheat the oven to 350 degrees.
Cook the bacon in a large saute pan over medium heat.
Once it has browned,
remove to a paper towel covered plate and drain.
Drain all but 2 teaspoons of bacon fat out of the pan.
Add the chicken sausage to the saute pan with bacon fat and cook for 2-3 minutes.
Remove from the pan and place in a 9 x 13 pan.
Add the onion and garlic to the same saute pan and cook for 3-4 minutes.
Add in the mushrooms and cook for an additional 3 minutes.
Then stir in the apples and cook for 2 minutes.
Sprinkle the salt and pepper into the onion mixture.
Stir in 4 pieces of crumbled bacon and white wine.
Remove from heat and stir in the chicken broth, cream cheese,
and cheddar cheese until everything is combined.
Pour over the chicken sausage in the casserole dish.
Break the remaining two bacon strips in half and place on top of the chicken. Bake in the oven for 25 minutes.
While the chicken is cooking. cook the spaghetti according go package directions.
Serve the chicken on top of the spaghetti and garnish with parsley.