1poundsausage of choice - I used turkey smoked sausage
2clovesgarlicminced or crushed
14ozchicken brothLow Sodium
1/2cuplow fat sour cream
8ozdry pastaof choice
1 1/2cupshredded cheeseI like Monterey for this
2green onion sliced to garnish optional
Preheat two teaspoons oil over medium-high heat in a large oven safe pan.
Chop one medium onion and 1 pound of sausage of your choice into 1/4 inch medallions. I used Butterball Smoked Sausage.
Add the onion and sausage to the pan. Cook until onion is clearing nicely and sausage is browning. About 5 minutes.
Add two cloves of minced garlic and cook another 30 seconds.
Add 1 – 14 oz can low sodium chicken broth, 1 – 10 1/2 oz can RoTel, 1/2 cup low fat sour cream, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well. Add 8 oz.(2 cups) of dry pasta of your choice.
Bring to a boil over medium-high heat then decrease heat to low. Cover and simmer. Stir occasionally and cook until pasta is tender. About 15 minutes but depends on your pasta. If you are approaching the end point for the pasta and too much fluid is present, uncover and increase heat to medium-high for the last few minutes.
Add 1/2 cup of shredded cheese and mix in. Sprinkle 1 cup of the cheese on top.
Place under broiler until cheese is melted and browning some.
Garnish with chopped green onions if desired.
This is an easy recipe to modify to your taste. Use the sausage, pasta and cheese of your choice.
If you don't want spicy, substitute a can of drained diced tomatoes for the Rotel.
tI like to use precooked turkey sausage but use the sausage of your choice. You can even use bulk sausage as long as you brown it.
Use the cheese of your choice, also. I suspect most will use a cheddar but I like Monterey for this. Even mozzarella would be good. To decrease fat, you can use a 2% milk cheese. Please do not use non-fat cheese.
Good refrigerated for 3-4 days and will freeze well for 3-4 months.
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