Post by mandie68 on Oct 3, 2013 10:33:46 GMT -5
Ingredients:
1 tbsp. Olive oil
1 pound smoked sausage
1/2 large onion, chopped
2 cloves of garlic, minced
2 cups low-sodium chicken broth
1 (10 oz.) can of tomatoes and green chilies
1/2 cup heavy cream
10 oz. Wagon wheel pasta (that’s what my store called the shape; you can use anything, penne, rotini, etc)
1/2 tsp. Salt
1/2 tsp. Black pepper
1 cup Monterey Jack cheese, shredded
Scallions, thinly sliced, for garnish
Instructions:
In an oven safe pot (such as a Le Creuset dutch oven ) or skillet, add olive oil and heat to medium high heat. Add the sausage and onions and cook until brown and soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the chicken broth, can of tomatoes and green chilies, heavy cream, pasta, salt, and pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium low heat, cover and let simmer until pasta is cooked through, about 12-15 minutes, depending on what type of pasta you're using.
Remove pot/skillet from heat and add 1/2 cup of cheese. Stir to combine then top with the remaining 1/2 cup of cheese. Broil in the oven until the top of the cheese is melted and bubbly.
Serve immediately. Store in an airtight container in the refrigerator for up to 5 days
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes
1 tbsp. Olive oil
1 pound smoked sausage
1/2 large onion, chopped
2 cloves of garlic, minced
2 cups low-sodium chicken broth
1 (10 oz.) can of tomatoes and green chilies
1/2 cup heavy cream
10 oz. Wagon wheel pasta (that’s what my store called the shape; you can use anything, penne, rotini, etc)
1/2 tsp. Salt
1/2 tsp. Black pepper
1 cup Monterey Jack cheese, shredded
Scallions, thinly sliced, for garnish
Instructions:
In an oven safe pot (such as a Le Creuset dutch oven ) or skillet, add olive oil and heat to medium high heat. Add the sausage and onions and cook until brown and soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the chicken broth, can of tomatoes and green chilies, heavy cream, pasta, salt, and pepper. Stir to combine and bring the mixture to a boil. Reduce heat to medium low heat, cover and let simmer until pasta is cooked through, about 12-15 minutes, depending on what type of pasta you're using.
Remove pot/skillet from heat and add 1/2 cup of cheese. Stir to combine then top with the remaining 1/2 cup of cheese. Broil in the oven until the top of the cheese is melted and bubbly.
Serve immediately. Store in an airtight container in the refrigerator for up to 5 days
Yield: 4 servings | Prep Time: 10 minutes | Cook Time: 20 minutes