Turkey Sausage Pesto

Ingredients

• 2 Tbsp olive oil
• 1 12oz jar roasted red peppers coarsely chopped
• 2 Tbsp Italian Parsely coarsely chopped
• 2.5 Pounds Turkey or Chicken Sausage low sodium (hot or mild) REMOVE CASING
• 1 12oz jar/can Artichoke hearts drained and diced
• 1 8oz jar Sun-dried tomato pesto
• 1/2 tsp black pepper
• 1 5oz container plain Greek yogurt
• 4 oz Heavy whipping cream
• 4-6 garlic cloves finely chopped
• 2 Large tomatoes coarsely chopped

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Instructions

• Remove sausage casing: Cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.
• Pre-heat large skillet with 2 tbsp of olive oil over medium heat and cook turkey sausage while breaking it apart. Drain excess grease and place meat back in pan.
• Stir in garlic, peppers, tomatoes, pesto and artichokes. Cook approx. 3-4 minutes over medium heat.
• In a separate bowl, mix the yogurt and heavy whipping cream. Add the liquid mix to the pan and stir over low-medium heat for approx 3-4 minutes or until thickens. Stir in pepper and parsley!
• Serve over Spaghetti Squash! (Optional) sprinkle shredded Parmesan over top.