This recipe uses an Andouille sausage, which has its origins in Brittany, France. It is a smoked meat using pork. It is a sausage that is used in the Louisiana Creole culture. It is a sausage much like the Mexican or Spanish chorizo, as some Andouille sausage makers also use the gastrointestinal system of the pig,
Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings. Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again. Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.
We used an all organic Andouille, fresh stuffed casing, purchased at our local Whole Foods Market. Let’s get started with preparing our featured recipe: Basil Pesto Linguine and here is what you will need.
16 ounces of cooked linguine
1 lb. of chicken breasts, about 2, skinless and boneless
2 Andouille sausage links, about ½ pounds
½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)
15 cherry tomatoes (about), sliced in half to measure 1 cup
Cook linguine according to package instructions.
Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.
Place a large frying pan over medium heat and add 2 tablespoons of avocado oil. Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.
Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.
Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.
Add cooked linguine and mix meat and pasta together.
Place pasta onto a serving platter, then plate and serve.
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