2 teaspoons salted butter
1 boneless chicken breast, cut into pieces
2 ounces andouille sausage cubed
2 ounces smoked sausage, cubed
2 ounces shrimp, peeled and deveined
1/2 cup sliced bell pepper, mixed red, green, yellow if desired
1/2 cup sliced button mushrooms
2 tablespoons green onions sliced
1/2 teaspoon Creole seasoning
2 ounces beef gravy
2 ounces marinara sauce
8 ounce penne pasta
In a preheated skillet, add the butter and the two sausages. Sauté them until heated through and the fat has rendered approx. 1-2 minutes. Add the chicken then the shrimp and sauté for about a minute or more.
Add the pepper, mushrooms, green onions, and spice, toss and sauté for another minute.
Add both sauces and bring to a boil.
Add the heated pasta and toss thoroughly to coat pasta well.