Creamy Pesto Chicken Sausage Noodles

Instructions

1. 1

   Heat olive oil in a large skillet over medium heat.

2. 2

   Add sliced chicken sausages and brown on all sides, about 3–4 minutes. Once browned, push them to the side of the pan.

3. 3

   Add the egg noodles to the pan and pour in chicken broth. Bring to a boil.

4. 4

   Reduce heat to a simmer and cover with a lid. Cook until noodles are al dente and most of the liquid is absorbed, about 8–10 minutes.

5. 5

   Add the baby spinach to the pan, stir it in, and cover for 1 minute until wilted.

6. 6

   Remove the lid, then stir in the pesto and heavy cream. Cook for another minute to combine and heat through.

7. 7

   Taste and season with salt and pepper if needed. Serve immediately.