This has to be the best dish I have made since I have moved in with Blake! I expected it to be like mac and cheese but it was so much better and definitely a more "sophisticated" dinner! ;)
Ingredients
- 1 tbsp olive oil
- 1 lb smoked sausage - I used "Guy Fieri Fajita Seasoned Chicken Sausage" but you can use any smoked sausage
- 1.5 cups diced onions
- 2 cloves garlic, minced
- 2 cups low sodium chicken broth
- 10 oz Ro-Tel tomatoes and green chiles
- 1/2 cup heavy whipping cream
- 8 oz whole grain penne pasta
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1.5 cups monterey jack shredded cheese, divided - I used "Great Value Fiesta Blend"
- 1/3 cup thinly sliced scallions
Directions
- Turn your oven on Broil. Dice the onions, mince the garlic, and cut the sausage into one inch sections.
- Add the olive oil to an oven safe skillet on medium high heat until it smokes (I did not have an oven safe skillet so I later transferred dishes). Add the sausage and onions until lightly brown (approximately 3 minutes) then add the garlic.
- Once the garlic is fragrant add the broth, Ro-Tel, heavy whipping cream, penne pasta, salt, and pepper then stir. Bring to a boil, cover skillet, and reduce heat to medium low. Simmer until the penne pasta is tender (approximately 15 minutes).
- Remove skillet from heat and stir in 3/4 cup of cheese. Top with remaining cheese and the scallions. Broil until cheese is melted (approximately 3 minutes). (Before this step I transferred into a small casserole dish since my skillet was not oven safe)