Italian Sausage and Peppers Skillet

Ingredients

Italian Sausage and Peppers Skillet

• 8 Al Fresco Sweet Italian Style Chicken Sausage links, sliced into rounds
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 small yellow onion, sliced
• 2 cups Daisy 4% Cottage Cheese
• 1 cup Rao's Marinara Sauce
• 4 tablespoons grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Nonstick cooking spray

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Instructions

1. Heat a large skillet over medium-high heat and lightly coat with nonstick cooking spray.
2. Add the sliced Italian chicken sausage. Cook for 4 to 5 minutes, stirring occasionally, until browned around the edges.
3. Remove the sausage from the skillet and set aside.
4. Add the bell peppers and onion to the same skillet. Cook for 5 to 6 minutes until softened but still slightly crisp.
5. Add the minced garlic, Italian seasoning, garlic powder, salt, and black pepper. Cook for 30 seconds.
6. Blend the Daisy cottage cheese and Rao's marinara sauce until completely smooth.
7. Reduce the skillet to medium-low heat and return the sausage to the pan.
8. Pour the creamy tomato sauce over the sausage and peppers and stir everything together.
9. Cook for another 2 to 3 minutes, just until the sauce is heated through. Do not boil the sauce.
10. Divide evenly among four servings and top each serving with 1 tablespoon Parmesan.

Freezer Storage

1. Cool completely and divide into four freezer-safe containers.
2. Freeze for up to 2 months.

Reheating Instructions

1. Thaw overnight when possible.
2. Microwave for 1 1/2 to 2 minutes, stir, then heat in 30-second increments until hot.
3. Alternatively, reheat gently in a covered skillet over medium-low heat.

40/400 Notes

• Blend the cottage cheese completely smooth before adding it to the skillet.
• Keep the sauce below a boil so it stays creamy.