SERVES:
4 - 6
INGREDIENTS:
one 12-ounce package egg noodles
4 - 6 links italian style turkey sausage (see hints)
2 Tbs olive oil
1 cup thinly chopped onion
1 cup deseeded, sliced green Bell pepper
1 cup deseeded, sliced red Bell pepper
1 1/2 cups sliced mushrooms
1 large clove garlic, minced
1 cup canned diced tomatoes (or more as desired)
approx. 1 cup chicken broth (or more as needed)
grated parmesan cheese for garnish
chopped fresh parsley for garnish
PROCEDURE:
Once all of the vegetables are sliced, cut 4 - 6 links of Italian style turkey sausage into bite size pieces and then brown the sausage in a large, deep heavy bottomed pan in a little olive oil.
Get a pot of water going for cooking the noodles.
You're not looking to cook the sausage all the way through at this point, you just want to brown it up all around and then, at that point, take it out of the pan to rest on a clean plate.
Add another splash of olive oil, if you think you need to, and saute about 1 cup each of sliced onion, deseeded sliced red pepper and deseeded sliced green pepper and a generous cup of sliced mushrooms.
Once the peppers, onions and mushrooms have softened up, add 1 large minced clove of garlic, cook that along for a minute, and then add 1 cup of canned diced tomatoes and a good splash of chicken broth, add the sausage back to the pan and let it simmer along.
At that point, add the bag of egg noodles to the boiling water, they'll take around 10 minutes to cook.
Toss everything together and serve it up in bowls with some chopped fresh parsley and grated parmesan cheese.
HINTS:
Use Italian pork sausage instead or use chicken breast meat or boneless chicken thighs.