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jalapeno sausage skillet cooked in pan.

Easy Jalapeno Sausage Skillet

You'll fall in love with this delicious cheesy Jalapeno sausage one pot meal. It's so easy, you'll start keeping the ingredients on hand all the time - the perfect "emergency" dinner!
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Prep Time 2 minutes
Cook Time 20 minutes

Equipment

  • 1 12-Inch Deep Skillet
  • 1 Spatula Turner

Ingredients
  

  • 1-2 tbsp Extra Virgin Olive Oil
  • 1 package Jalapeño & Cheddar Smoked Sausage, Sliced into 1/2 Inch Rounds (6 links in a pack)
  • 1 16 oz box Barilla Campanelle Pasta
  • 1 can Rotel (type doesn't matter)
  • 1 32 oz carton Chicken Stock
  • 1 cup Heavy Cream (3/4 cup is fine)
  • 1 heaping tbsp Minced Onion Flakes
  • 1 tsp Garlic Powder
  • 1 tsp Pepper
  • 1/2 tsp Salt
  • 1 8 oz block Monterey Jack Cheese, Shredded

Instructions
 

  • Pre-heat skillet to medium high heat. Add olive oil and saute chopped Jalapeño sausage a few minutes until browned.
  • Add the remaining ingredients to the skillet EXCEPT Monterey Jack cheese. Increase heat to high and bring to a boil; then cover and reduce heat to low. Cook 10-12 minutes, until pasta is desired tenderness AND sauce has been mostly absorbed by the pasta (1/4-1/2 inch of liquid should be left in the pan).
  • Turn off the heat, add the cheese and stir. Allow the cheese to melt and the sauce to thicken. Serve and enjoy!

Notes

If adding frozen vegetables, add in Step 2 after bringing to a boil.
If adding chopped fresh spinach, add BEFORE the cheese in Step 3. Keep the heat on, stir the spinach into the pasta and allow to wilt. Then turn off the heat and add the cheese.