Sausage Pasta Dish

INGREDIENTS

• 1 pound smoked sausage, cut into bite sized slices
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 3 cups penne pasta, uncooked
• 2 cups chicken stock
• 1 (10 ounce) jar roasted red peppers, undrained
• 2 cups Monterey Jack cheese
• ½ cup Parmesan cheese
• 2 cups fresh spinach

INSTRUCTIONS

1. Add sausage, onions, garlic, and mushrooms to a medium pot over medium heat. Cook until onions are slightly tender, stirring often. Add in penne pasta, chicken stock, roasted red peppers, along with the liquid from the jar, cheeses and spinach. Stir to combine and cover for about 5-8 minutes. Remove lid, stir and continue to cook until penne pasta is al dente or at the amount of tenderness you prefer. Remove from heat and serve.

Salsa Verde Chicken

Ingredients

• 1 pound boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 2 cups low-sodium chicken broth

• 1 cup salsa verde

• 1 cup heavy whipping cream

• 3 cups uncooked penne pasta

• salt and pepper to taste (about ½ teaspoon each)

• 1½ cups pepper jack cheese, shredded

Instructions

1. Cut the chicken into bite-size pieces (about 1-inch cubes). Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When the oil is very hot, add the chicken in a single layer. Cook for 5 minutes, until golden brown, flipping once halfway through. Remove to a plate and set aside.

1. Add the broth, salsa verde, cream, uncooked pasta, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes.

1. Turn off the heat, then add the chicken and 1 cup of cheese to the skillet. Stir until smooth and creamy. Top with remaining ½ cup cheese and broil in the oven until golden brown and bubbly, about 3 minutes. Serve and enjoy!! :)

Porcupine Skillet

Ingredients

• 1 lb. ground beef 
• 1 pkg. dry onion soup mix
• 1 1/2 c. hot water
• 3/4 c. uncooked rice
• 1 (16 oz) can tomatoes
• 1 c. shredded cheese
• 1 small can mushrooms (optional, I don't normally add these)

Instructions

• In a large skillet, crumble beef and brown.
• Drain and stir in onion soup mix, water, tomatoes (optional mushrooms).
• Add rice and stir.
• Cover and cook on low heat for 25 minutes or until rice is tender.
• Sprinkle with cheese, melt and serve.