1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
2 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup Greek Yogurt
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
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,
salt and pepper
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 1/2 cup cheese.
Top with remaining cheese and sprinkle with scallions.
Broil until cheese is melted, spotty brown, and bubbly.