This is a good quick skillet dinner to cook on those busy weeknights. I have been coming home late from work and I can get this on the table pretty quick after I get home from a long day’s work.
Creamy Spinach and Sausage Pasta
Serves 4
6 oz. smoked sausage, sliced
1 tablespoon olive oil
1 medium onion, diced
1 (14.5 oz) can diced tomatoes with chilies
2 cups chicken broth
8 oz. pasta (any pasta, I used elbow macaroni)
3 cups fresh spinach
1 cup (4 oz) shredded monterey jack
1 whole green onion, sliced (optional)
Thinly slice smoked sausage and add to skillet with 1 tablespoon olive oil. Saute sausage until brown. Drain fat. Dice onion and add to skillet. Saute until onion is soft. Add can of tomatoes with chilies and the chicken broth. Stir to combine and dissolve any brown bits off bottom of skillet. Add uncooked pasta and make sure it is submerged in liquid. Place lid on skillet. Bring to a boil. Turn heat down to low and simmer 10 minutes or until pasta is tender. Stir once or twice while cooking to prevent pasta from sticking. Stir in spinach, one cup at a time, until wilted. Keep heat on low. Sprinkle cheese on top. Heat until melted. Top with sliced green onion.
