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Creamy Turkey Sausage and Wild Mushroom Sauce with Angel Hair
Great way to sneak vegetables into the main course, and everyone will eat them.
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 12 |
Oz |
Angel Hair Pasta |
|
| 1 |
Tb |
Olive Oil |
|
| 1/2 |
C |
Shallots, chopped |
|
| 1 |
Tsp |
Garlic, minced |
|
| 2 |
C |
Mushrooms -any type or combination, sliced |
|
| 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 |
Freshly ground black pepper |
|
| 2 |
C |
Chicken broth - reduced sodium |
|
| 1/2 |
C |
Frozen peas |
|
| 1 1/2 |
C |
Sour cream - low fat |
|
| 1/4 |
C |
Parmesan cheese, freshly grated |
|
| 2 |
Tb |
Fresh parsley, chopped |
|
|
Instructions
Prepare pasta noodles according to package directions, drain.
In a large skillet, heat oil and add shallots and garlic and cook for one
minute stirring frequently. Add the mushrooms and cook until they are tender and release juices, about 4 to 5 minutes.
Add the sausage and brown on all sides. Add the thyme, oregano, salt, and
pepper and stir until well combined and the herbs are fragrant. Add the broth and bring to a simmer. Reduce the heat to medium low, partially cover and simmer another 10 minutes. Stir in the peas and
simmer for 1 more minute. Then stir in the sour cream and Parmesan and simmer 1 minute to heat through. Remover from heat and season with salt and pepper. Stir in parsley. Put angel hair into shallow
bowls, spoon turkey mixture over pasta and serve.
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