Directions:
- Cook sausage in a large skillet over medium heat until no longer pink; drain. Remove and keep warm.
- Saute mushrooms and red pepper in oil in the same pan until tender. Stir in the brown sugar, chipotle pepper, chili powder, salt and marjoram; cook 1 minute longer.
- Add cream, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 2-3 minutes or until slightly thickened. Reduce heat.
- Add 1 cup cheese; cook and stir until melted. Stir in sausage and peas; heat through. Serve with spaghetti. Sprinkle with remaining cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.25 Kcal (1345 kJ) | ||
| Calories from fat | 195.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 33% | |
|---|---|---|---|
| Cholesterol | 87.89mg | 29% | |
| Sodium | 1139mg | 47% | |
| Potassium | 428.29mg | 9% | |
| Total Carbs | 15.7g | 5% | |
| Sugars | 7.91g | 32% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 17.41g | 35% | |
| Vitamin C | 57.2mg | 95% | |
| Iron | 9.2mg | 51% | |
| Calcium | 99.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 144.32 Kcal (604 kJ) | ||
| Calories from fat | 87.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 33% | |
|---|---|---|---|
| Cholesterol | 39.48mg | 29% | |
| Sodium | 511.69mg | 47% | |
| Potassium | 192.41mg | 9% | |
| Total Carbs | 7.05g | 5% | |
| Sugars | 3.55g | 32% | |
| Dietary Fiber | 1.92g | 17% | |
| Protein | 7.82g | 35% | |
| Vitamin C | 25.7mg | 95% | |
| Iron | 4.1mg | 51% | |
| Calcium | 44.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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