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Ingredients
- 1 pound Italian turkey sausage links, cut into 3/4-inch slices
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 2 teaspoons olive oil
- 1 tablespoon brown sugar
- 1 tablespoon minced chipotle pepper in adobo sauce
- 2 teaspoons chili powder
- 3/4 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1-1/2 cups heavy whipping cream
- 1-1/2 cups shredded Mexican cheese blend, divided
- 2 cups frozen peas
- Hot cooked thin spaghetti
Directions
- 1. Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm.
- 2. Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer.
- 3. Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat.
- 4. Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese.
Nutrition Facts
2/3 cup: 464 calories, 37g fat (20g saturated fat), 121mg cholesterol, 887mg sodium, 14g carbohydrate (8g sugars, 3g fiber), 19g protein.
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