Italian Sausage and Pepper Stroganoff

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

A month ago I received a blogger’s favorite Christmas present, a box full of sponsor goodies. These goodies, to be exact, were fresh herbs squeezed into tiny squeeze tubes that are stored in the refrigerator. In addition I received tiny little resealable containers of lightly dried herbs. And hot and cold insulated food packs to boot! These goodies were provided by Gourmet Garden for a special blogger event coming in February called #TripleSBites.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

My foodie mind went crazy with fresh new recipe creations. The chub of Italian sausage and fresh buttered egg noodles that I had purchased screamed the need for fresh herbs.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

And so that led to the creation of this Italian Sausage and Pepper Stroganoff.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Mild Italian sausage and sweet bell peppers are mixed with creamy mushroom soup and fat free Greek yogurt to make a savory meal that your taste buds will devour.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Creamy sauce ladled on top of garlicky buttery egg noodles, sprinkled with parsley and red pepper flakes, this meal will be comfort in your belly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
 Ingredients:
1 lb medium egg noodles, uncooked
1 lb ground mild italian sausage
1/2 large green bell pepper, finely diced
1/4 large yellow onion, finely diced
1/2 tsp garlic salt
1/2 tsp pepper
1 family size can cream of mushroom soup
1 cup fat free plain Greek yogurt
1 1/4 cup pasta cooking liquid, divided
1/2 cup lowfat milk
4 Tb butter
2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
2 tsp Gourmet Garden garlic paste, or minced garlic
additional parsley and red pepper flakes for garnish (optional)
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Directions:
Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
Stir until combined and heated through.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Top with additional lightly dried parsley and red pepper flakes.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Refrigerate leftovers in an airtight container up to four days.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Italian Sausage and Pepper Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 601 calories

Fat 31 g

Carbs 59 g

Protein 22 g

8

Italian Sausage and Pepper Stroganoff

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb medium egg noodles, uncooked
  • 1 lb ground mild italian sausage
  • 1/2 large green bell pepper, finely diced
  • 1/4 large yellow onion, finely diced
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 family size can cream of mushroom soup
  • 1 cup fat free plain Greek yogurt
  • 1 1/4 cup pasta cooking liquid, divided
  • 1/2 cup lowfat milk
  • 4 Tb butter
  • 2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
  • 2 tsp Gourmet Garden garlic paste, or minced garlic
  • additional parsley and red pepper flakes for garnish (optional)

Instructions

  1. Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
  2. In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
  3. Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
  4. Stir until combined and heated through.
  5. To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
  6. To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
  7. Top with additional lightly dried parsley and red pepper flakes.

Notes

Refrigerate leftovers in an airtight container up to four days.

 

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.