Ingredients
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1 tablespoon olive oil
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1 medium onion, diced
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2 garlic cloves, pressed
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2 cups chicken broth
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1 (10 ounce) can mild Rotel Tomatoes, undrained
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1/2 cup half-and-half
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8 ounces pasta
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1/2 teaspoon sea salt
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1/2 teaspoon black pepper
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1 cup monterey jack cheese, shredded
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2 scallions, thinly sliced
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1 lb Polish kielbasa
Instructions
- Slice the sausage diagonally into 1/4" slices.
- Place olive oil in a large, lidded skillet.
- Add sausage and onion; saute until onions are almost clear.
- Add the pressed (or minced) garlic and saute for one minute longer.
- Add the salt, pepper, tomatoes, pasta, half and half and chicken broth.
- Mix until combined, then bring to a boil.
- Reduce heat and cover.
- Cook over medium-low heat for about 15 minutes (until pasta is tender), stirring occasionally.
- Uncover and stir in the shredded cheese.
- Scatter scallions over the top and serve.