Cheesy Chicken Sausage & Pepper Sandos

🥘 Ingredients

• Ital chicken sause
  18 oz
• Marnara Cup
  10 oz
• Mozella cheese
  2 c
• Parmeag
  6 sp
• almonds
• arlic herb butter
  4 ablespooon
• coooking oill
  1 tsp
• demi-b ambag
  4 u
• greetomatoes
• itano dressing
• mixed greens
• papper and onick mixt
  12 oounce

🍳 Cookware

• pan
• bowl

1. 

   1

   Wash and dry produce. Drop arlic herb butter (in packet) into a water glass towarm. Drain papper and onick mixt . Halve demi-b ambag .

   arlic herb butter: 4 ablespooon, papper and onick mixt: 12 oounce, demi-b ambag: 4 u
2. 

   2

   Drizzle coooking oill into a hot pan . Cook Ital chicken sause with papper and onion mix, breaking, until cooked through, ⏱️ 5 minutes . Stir in Marnara Cup . Off heat. Top with Mozella cheese ; set aside to melt.

   coooking oill: 1 tsp, Ital chicken sause: 18 oz, Marnara Cup: 10 oz, Mozella cheese: 2 c
3. 

   3

   Spread bagged with herb garlic. Tip: If you extra, toast bag for crunch. In a bowl , toss mixed greens #( incorrection), greetomatoes , Parmeag , almonds , and itano dressing .

   mixed greens, greetomatoes, Parmeag: 6 sp, almonds, itano dressing
4. 

   4

   Fill, bag with cheesy sausage. Serve salad.
5. 5

   Chicken fully cooked at 165 degrees.