Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon extra virgin olive oil
  • 1 cup chopped onion
  • 13 oz Smoked Turkey Sausage
  • 2 cloves garlic (minced)
  • 2 ¼ cups low sodium fat free chicken broth
  • 10 oz can Ro-Tel tomatoes & green chiles (original)
  • ½ cup fat free half and half
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 10 oz uncooked wheat pasta (I used farfalle/bowties)
  • 4 oz reduced fat Pepper jack cheese (shredded (I used Cabot 50%))
  • 2 medium scallions (diced)

Instruction

  • In a large dutch oven or sauté pan (oven-safe if you have it), add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.
  • Add the broth, Ro-Tel, half and half, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.
  • Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese. If your pot is oven-safe, you may continue to use it in the following steps. If it isn’t or you aren’t sure, transfer the pasta into a baking dish. I used a 7x11 dish but you can certainly use a 9x13.
  • Sprinkle the remaining shredded cheese over the top of the pasta and follow it with the sliced scallions. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!).