My son’s a fan of those boxed skillet meals. I admit to making them more than I should have when he was younger since they were easy and he ate them up. But now that we’re not on the run all the time, I have a little more time on the weekends to cook.One Pot Andouille Pasta

This recipe appealed to me because we both like andouille sausage and both like pasta, it’s quick, and there was only 1 pot to clean afterwards. Plus all the cheesy goodness you get to put into this didn’t hurt!  😉

If you like spicy food, make it as the recipe says. If you’re feeding children or others who can’t take the heat, use the adjustments in the recipe to tone it down a bit. I wasn’t sure how spicy this would be so I used cheddar instead of pepper jack. Next time I’ll go with the pepper jack cheese. I found some chicken andouille sausage which cut the calories / fat a bit. I wasn’t intentionally trying to be healthier, but it was a nice find.

The recipe was a hit with my son and me! It had great flavor, was cheesy (always a winner in my book!), and filling. It made enough for the two of us plus some leftovers – which I was happy to take to work for lunch.

Quick and easy, you can throw this together on a work night and have a great meal ready in a short time. Give it a try. I think you’ll like it!

One Pot Andouille Sausage Skillet Pasta

From Damn Delicious

Stuff You Need:

1 Tablespoon olive oil

2 cloves garlic, minced

1 onion, diced

1 (12.8-ounce) package smoked andouille sausage, thinly sliced [Milder: Use regular smoked sausage. I used chicken andouille sausage.]

2 cups chicken broth

1 (14.5-ounce) can diced tomatoes [I used petite diced tomatoes because The Pretty One doesn’t like tomato chunks.]

1/2 cup milk

8 ounces elbow pasta

Kosher salt and freshly ground black pepper, to taste

1 cup shredded pepper jack cheese [Milder: use cheddar, colby, monterey jack or a combination]

 

 Now what?

Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.

Stir in chicken broth, tomatoes (undrained), milk and pasta. Season with salt and pepper, to taste.

Bring to a boil. Cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.

Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

Serve immediately.

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