The past couple of weeks I’ve been a complete failure at dinner time. I stand in the kitchen, peering into the pantry, browsing through my refrigerated selection and I just can’t come up with anything. I’ve made a couple of good chicken dinners recently but there is only so much poultry I can consume in a week before I just breakdown and order a greasy pizza. Last night, a package of hickory smoked sausage caught my eye. My husbands family brought it to us from Mississippi in their luggage last month when they came to visit. It was nearing it’s expiration so I thought I should do something with that. I love the idea of one-pan meals because I hate doing dishes. I especially loved the idea last night because I had cleaned my kitchen earlier in the day and I just hated to have to do it again. So this one-pan sausage and pasta skillet meal was born.
It’s cheesy and creamy and just wonderful. I ate it for lunch again today! You can use any kind of sausage you want but this is the one I used and the flavor (hickory smoked) is just incredible. You can also use any type of pasta you’d like too. I had a package of rainbow colored bowtie pasta that looked pretty so I used it. I can’t wait to try more one-pan meals.
- 1 Tbsp olive oil
- 1 lb smoked sausage, sliced
- 1 cup onion, diced
- 1 Tbsp garlic, minced (I used the jarred kind)
- 2 cups chicken broth
- 1/2 cup milk
- 8 oz dry small pasta
- salt & pepper to taste
- 3/4 cup cheddar cheese, grated
- 3/4 cup Monterrey jack cheese, grated
- green onions, to garnish
- Add olive oil to a 4-5 quart saute pan and heat over medium-high heat. Add onions and sausage and cook until onions are golden brown. Add garlic and cook for 30 seconds longer.
- Stir in chicken broth, milk, pasta, and salt & pepper. Bring the mixture to a boil. Cover and reduce heat to low. Simmer for 15 minutes or until pasta is tender.
- Remove from heat and stir in half of the cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with green onions and serve.