Michaelangelo Recipe
Pan sautéed chicken breast, crumbled Italian sausage, spicy Pecorino, touch of tomato in cream sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken breasts with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from skillet and set aside.
- 2
Cook the Sausage
In the same skillet, add the remaining tablespoon of olive oil and the crumbled Italian sausage. Cook over medium heat until browned and cooked through, about 5-6 minutes. Add minced garlic and red pepper flakes, and sauté for an additional minute until fragrant.
- 3
Make the Sauce
Stir in the canned diced tomatoes and bring to a simmer. Reduce heat to low and add the heavy cream, stirring to combine. Let it simmer for about 3-4 minutes until slightly thickened.
- 4
Combine Everything
Return the cooked chicken to the skillet, spooning the sauce over it. Add the grated Pecorino cheese and let it melt into the sauce, cooking for another 2-3 minutes.
- 5
Serve
Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with additional Pecorino cheese if desired.
