6 boneless, skinless chicken thighs, cut into chunks
4 links smoked andouille sausage, sliced (I used Aidells)
2 Tb olive oil
1/2 stick butter
1 Tb sea salt
1 Tb Classico pesto (or pesto of choice)
1 Tb chopped garlic
8 oz sliced baby Bella mushrooms
8 oz chopped tomatoes
2 Tb fresh basil, chopped into medium pieces
2 32-oz cartons chicken broth
6 oz fresh baby spinach
1 package Buitoni fettuccine

Prepare chicken and andouille sausage.

Melt butter in large skillet with olive oil over low heat. Add chicken and increase heat to medium-high, adjusting as needed.

Add andouille and sauté to brown.

Add pesto and garlic. Stir well and reduce heat.

Add mushrooms. Sauté until soft.

Add tomatoes and basil. Sauté about five minutes.

Stir in both cartons of chicken broth.

Add spinach and mix well. Let simmer 30 minutes or until spinach welts.

Stir in fettuccine and cook about 3-5 minutes (if you are using boxed pasta, cook about 10 minutes or until pasta is al dente). Remove from heat and let rest. Serve with bread.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet