One Pan Chicken Apple Sausage Pasta
By Ericka Carpenter
1 Tbls. olive oil
1 pound chicken apple sausage, sliced
½ large onion, chopped
2 cloves of garlic, minced
1 granny smith apple, chopped
2 cups chicken broth
1 (14.5 oz) can of tomatoes with green chilies
½ cup heavy cream
10 ounces pasta (I used Cellentani)
Salt and pepper to taste
1 cup Monterey Jack cheese, shredded
¼ cup green onions, sliced thinly for garnish
In a large oven-safe pan/skillet, add olive oil and set the temperature to medium high heat. Add in the onions and sausage and cook for about 5 minutes until brown. Then, put in the garlic and apples, cooking for about another minute.
Next, add the chicken broth, canned tomatoes, heavy cream, pasta, salt, and pepper. Stir to combine. Bring the mixture to a boil; then reduce the heat to medium low. Cover and let simmer until the pasta is cooked al dente.
Remove the pan from the heat and add ½ cup of cheese to the pasta. Stir to combine. Sprinkle the top with the remaining cheese. Broil in the oven until the cheese melted.
Serve up, garnish with sliced green onions, and enjoy!