INGREDIENTS
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1 tbsp olive oil
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14 oz smoked sausage, sliced into 1/4" rounds
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1 cup onion, diced
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2 cloves garlic, minced
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2 cups low-sodium chicken broth
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1 (10 oz) can rotel (I prefer mild, but if you want more spice use the original)
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1/2 cup heavy cream
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8 oz whole grain penne (or whatever noodle you prefer, I've also used bowtie)
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Pepper, to taste
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1 1/4 cup shredded Monterey Jack cheese
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thinly sliced scallions, for garnish