One Pot Cheesy Sausage and Peppers Pasta
Juli 01, 2019
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Hey y’all and happy August! Can you believe it’s back-to-school time again? This summer has felt like a combination of “zipping by so fast” intermixed with days of “moving at a snail’s pace” for me.
And because of that, my hat goes off to all of the amazing teachers out there who are headed back to the classroom to wrangle those said rowdy kiddos. Y’all are amazing, and I’ve been in your shoes! I hope your school year is a great one and you know how much you’re appreciated!
Ingredients
1 Tablespoon olive oil
1 pound smoked sausage, sliced (I use chicken or turkey sausage)
1 medium onion, chopped
2 medium bell peppers, any color, sliced
3 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel (I use mild)
8 ounces dry pasta (I use farfalle)
1 1/2 cups shredded Monterrey jack cheese
2 green onions, sliced
2 Tablespoons chopped cilantro, optional
Instructions
Heat the olive oil in a large nonstick skillet over medium high heat, then add the sausage to the pan. Cook until sausage is browned, then add the chopped onions, sliced peppers, and garlic. Cook for 5 more minutes until vegetables are softened and garlic is fragrant.
Add the chicken broth, heavy cream, Rotel, and dry pasta to the pan. Season with salt and pepper to taste and stir everything well. Turn the heat to low and cover the pan with a lid. Cook undisturbed for 15 minutes or until pasta is cooked through.
Full instructions recipe visit:https://belleofthekitchen.com
And because of that, my hat goes off to all of the amazing teachers out there who are headed back to the classroom to wrangle those said rowdy kiddos. Y’all are amazing, and I’ve been in your shoes! I hope your school year is a great one and you know how much you’re appreciated!
Ingredients
1 Tablespoon olive oil
1 pound smoked sausage, sliced (I use chicken or turkey sausage)
1 medium onion, chopped
2 medium bell peppers, any color, sliced
3 cloves garlic, minced
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel (I use mild)
8 ounces dry pasta (I use farfalle)
1 1/2 cups shredded Monterrey jack cheese
2 green onions, sliced
2 Tablespoons chopped cilantro, optional
Instructions
Heat the olive oil in a large nonstick skillet over medium high heat, then add the sausage to the pan. Cook until sausage is browned, then add the chopped onions, sliced peppers, and garlic. Cook for 5 more minutes until vegetables are softened and garlic is fragrant.
Add the chicken broth, heavy cream, Rotel, and dry pasta to the pan. Season with salt and pepper to taste and stir everything well. Turn the heat to low and cover the pan with a lid. Cook undisturbed for 15 minutes or until pasta is cooked through.
Full instructions recipe visit:https://belleofthekitchen.com