Chicken Sausage Spaghetti

• 3 Tablespoons Olive Oil, Divided
• 2 Tablespoons Butter
• 1 cup Onion, Diced
• 1/2 cups Red Bell Pepper
• 14- 1/2 ounces, weight Box Thin Spaghetti
• 1 package Precooked Chicken Sausage, Diced (4 Links). I Use The Al Fresco Brand--the Sundried Tomato Flavor-- And It's Divine! I Think It Really Makes This Meal. I Get Mine At Publix.
• 1 cup Sliced Or Diced Mushrooms. We Like Diced Portabella, But Any Mushroom Will Do.
• 1/4 cups White Cooking Wine
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Cayenne Pepper (Optional)
• Salt And Black Pepper To Taste
• 1 cup Crumbled Blue Cheese

1. 1) Heat 2 tbs.
2. olive oil and butter in a nonstick skillet.
3. 2) Add the onion and red bell pepper and cook 1-2 minutes on medium high heat.
4. 3) Boil water for pasta and cook pasta according to box.
5. 4) Add sausage and mushroom to the onion mixture.
6. Stir and cook about 5 minutes.
7. 5) Add white wine and spices to the sausage mixture.
8. Stir and cook another 5 minutes.
9. 6) Drain spaghetti.
10. Drizzle 1 tbs.
11. of olive oil over the pasta and toss.
12. 7) Mix the spaghetti with the sausage mixture.
13. 8) Toss in the crumbled blue cheese and mix well.
14. Enjoy!

olive oil, butter, onion, red bell pepper, chicken sausage, mushrooms, white cooking wine, garlic, cayenne pepper, salt, cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-sausage-spaghetti/ (may not work)