Servings: 4 (although for me I can easily eat 2 servings a meal, making this a 2-night meal)
Ingredients:
10-12 oz spicy chicken/turkey sausage (sliced) (I like the Trader Joe’s jalapeno chicken sausage)
3 cups chopped onion
4 ounces sliced baby bella mushrooms
1½ pounds red or baby yellow potatoes (chopped in coarse chunks)
½ teaspoon kosher salt
½ cup low-sodium chicken broth
¾ cup shredded Swiss cheese
2 tablespoons thyme
½ teaspoon rosemary
Cooking spray
Instructions:
- Preheat oven to 400°F.
- Heat a large skillet over medium-high heat and coat with cooking spray.
- Add 10-12 oz sliced chicken/turkey sausage to pan and saute for 5 minutes or until browned.
- Remove cooked sausage from pan and add 3 cups chopped onion. Saute onions for 4 minutes, stirring occasionally. Add 4 oz sliced baby bella mushrooms and saute for 6 minutes, stirring occasionally. Add 1½ lbs chopped potatoes and ½ tsp kosher salt and saute for 5 minutes or until browned, stirring occasionally.
- Stir in the sausage, ½ cup of chicken broth, 2 tbsps thyme, and ½ tsp of rosemary, and remove the skillet from heat.
- Spoon the mixture into an 11 x 7-inch baking dish, coated with cooking spray. Cover with aluminum foil and bake for 30 minutes.
- Uncover and sprinkle ¾ cup shredded cheese on top and bake uncovered for an additional 15 minutes or until golden brown.
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