Summer Sausage Skillet with Creamy Pesto Sauce

You all know I love a good “throw whatever you have in your fridge in a skillet and call it a meal” recipe. This skillet meal is super versatile and the creamy pesto sauce ties it all together. Who knew sour cream and pesto were such a good pair?! If you’re not feeling up to making the sauce (although I will say it’s quite simple), you can just top it with some regular pesto. Fresh or store bought is fine with me!  

Let’s Make It

Heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken sausage and cook for 3-4 minutes each side until golden brown and crispy. Set aside.

In the same pan, add another tablespoon of olive oil and increase the heat to medium high. Add the onion, zucchini, bell pepper, Italian seasoning, kosher salt and pepper. Cook, stirring every minute or two, until the veggies have softened, about 10 minutes. Add the corn for the last 2 minutes.

While the veggies are cooking, make the creamy pesto sauce. In a small bowl, combine the sour cream, mayonnaise, and pesto. Add 1-2 tablespoons of water to thin out if desired.

Add the browned sausage back in the skillet and stir to combine. Season to taste with salt and pepper.

Serve over white rice with a drizzle of creamy pesto sauce and fresh basil if desired.