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
  1. heat a skillet over medium heat + spray with non-stick cooking spray.
  2. add the chicken sausage to the skillet + saute until browned. {about 5 minutes}
  3. add the onion + jalapeno to the skillet with the chicken sausage. continue to saute until the veggies have softened {about 5 minutes}.
  4. add the ro-tel + chicken broth. stir to combine + using your spatula, break up any browned bits off of the bottom of the skillet.
  5. add the uncooked pasta + brussels sprouts to the skillet, doing your best to submerge both under the liquid.
  6. allow for the liquid to reach a boil, then reduce the heat to a simmer + cover.
  7. cook, covered, for 14 minutes, or until pasta is tender.
  8. 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.
  9. add the scallions for garnish + serve! enjoy!
Nutrition Information
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/