1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until
just smoking. Add sausage and onions and cook until lightly browned,
about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring
to a boil, cover skillet, and reduce heat to medium-low. Simmer until
pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with
remaining cheese and sprinkle with scallions. Broil until cheese is
melted, spotty brown, and bubbly.
Makes 4 servings (I made 1 1/2 the recipe for the exchange)
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