This recipe is an adapted from Robin Miller’s Quick Fix Meals cookbook. It was really good and made enough for dinner and leftovers for my husband, daughter and myself.
12 oz thin spaghetti (I think any type of pasta would work great!)
1 Tbsp olive oil
3 cloves garlic, minced
2 cups sliced mushrooms (I used baby portobellos, but any combination of mushroom would work)
1 lb sweet or hot turkey or chicken sausage, cut into 1/2 inch pieces
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp fresh ground pepper
2 cups reduced-sodium chicken broth
1 1/2 cups low fat sour cream
1/2 cup frozen green peas
1/4 cup grated parmesan cheese
Cook pasta according to package directions and drain. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and gook for 1 minute. Add the mushrooms and cook, stirring a few times, until they are tender and releasing juices, about 3 to 7 minutes depending on the mushroom type. Add the sausage and brown on all sides about 5 minutes. Add the thyme, oregano, salt and pepper and stir until well combined and the herbs are fragrant.
Add the chicken broth and bring to a simmer. Reduce the heat to medium-low, partially cover the pan and simmer until the sausage is cooked through, approximately 10 minutes.
Add the peas and simmer 1 minute more. Stir in the sour cream and parmesan cheese and simmer 1 minute to heat through. Remove from heat, with salt and pepper to taste. Stir in the cooked pasta and enjoy!