tex-mex one-skillet pasta
Cook time:
Total time:
Serves: 3 servings
- 6 oz. {2 links} chicken sausage, thinly sliced {any smoked flavor will do. i used a chipotle + cheese flavor, which i highly reccommend!}
- 1 medium white onion, diced
- 1 jalapeno, diced {seeded + de-ribbed if looking for less heat}
- 1 {10 oz.} can diced tomatoes w/chiles {i used ro-tel HOT with habanero - which gave a HUGE heat kick}
- 2 cups chicken broth
- 8 oz. orecchiette pasta
- 2 cups brussles sprouts, shredded or de-leaved
- ½ cup shredded mexican blend cheese
- ¼ cup green scallions, sliced
- heat a skillet over medium heat + spray with non-stick cooking spray.
- add the chicken sausage to the skillet + saute until browned. {about 5 minutes}
- add the onion + jalapeno to the skillet with the chicken sausage. continue to saute until the veggies have softened {about 5 minutes}.
- add the ro-tel + chicken broth. stir to combine + using your spatula, break up any browned bits off of the bottom of the skillet.
- add the uncooked pasta + brussels sprouts to the skillet, doing your best to submerge both under the liquid.
- allow for the liquid to reach a boil, then reduce the heat to a simmer + cover.
- cook, covered, for 14 minutes, or until pasta is tender.
- remove the lid, sprinkle the shredded cheese on top, replace the lid + let it sit for a few minutes, or until the cheese is melted.
- add the scallions for garnish + serve! enjoy!
Serving size: ⅓ of recipe Calories: 332 Fat: 11 Carbohydrates: 41 Sugar: 10 Sodium: 1258 Protein: 18
Recipe by kelly's ambitious kitchen. at https://kellysambitiouskitchen.com/tex-mex-one-skillet-pasta/
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