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!