This is a great meal for those nights when you just want to through everything into a skillet and be done with it. Start to finish I think it took about a half hour, but 15 of those minutes the skillet was sizzling on the stove top while I attending to other matters. It's quick, easy, delicious and versatile - all my requirements for a go-to recipe!
Ingredients
1 tbsp olive oil
1 lb smoked sausage (I used turkey brats)
1 cups diced onion (half of a medium sized one)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatees (I like the petite diced. You could also use Rotel)
1/2 cup milk
8 oz penne pasta (or any shape that suits your fancy)
1/2 teaspoon salt and pepper, each
Directions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, milk, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in about 2/3 of the cheese. Keep about 1/2 cup out to sprinkle over the top. Stir until cheese is melted. then top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Some Variations...
*You could change our the veggies as you like. Maybe replace the broccoli with corn? Or replace the tomatoes with Rotel and omit the broccoli. I wish I would have added mushrooms, but the few in my fridge were already slimy.
*More broth would make this a creamy soup consistency, which would be good.
*You could add chicken or change out the meat entirely: cooked ground sausage, chicken, shrimp...
*You could make it jambalaya-style by keeping the tomatoes and sausage, adding chicken and swapping the broccoli for green pepper.
Oh the opportunities are endless!
Cheesy Sausage Skillet
adapted from BS Recipes
1 tbsp olive oil
1 lb smoked sausage (I used turkey brats)
1 cups diced onion (half of a medium sized one)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can diced tomatees (I like the petite diced. You could also use Rotel)
1/2 cup milk
8 oz penne pasta (or any shape that suits your fancy)
1/2 teaspoon salt and pepper, each
8 oz colby jack cheese, shredded (again, other types would work)
1/3 cup thinly sliced scallions
1 cup broccoli, chopped (more or less as desired)
1/3 cup thinly sliced scallions
1 cup broccoli, chopped (more or less as desired)
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, milk, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in about 2/3 of the cheese. Keep about 1/2 cup out to sprinkle over the top. Stir until cheese is melted. then top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Some Variations...
*You could change our the veggies as you like. Maybe replace the broccoli with corn? Or replace the tomatoes with Rotel and omit the broccoli. I wish I would have added mushrooms, but the few in my fridge were already slimy.
*More broth would make this a creamy soup consistency, which would be good.
*You could add chicken or change out the meat entirely: cooked ground sausage, chicken, shrimp...
*You could make it jambalaya-style by keeping the tomatoes and sausage, adding chicken and swapping the broccoli for green pepper.
Oh the opportunities are endless!
No comments:
Post a Comment