Enchilbasta Skillet

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 (14 -16 ounce) package polska kielbasa, sliced into rounds
• 1 1/2 cups diced onions
• 2 garlic cloves, minced
• 2 cups low sodium chicken broth
• 1 (10 ounce) can green enchilada sauce
• 1/2 cup half-and-half cream
• 8 ounces medium pasta shells, uncooked
• 1 1/2 cups monterey jack cheese, shredded
• 2 green onions, thinly sliced

Recipe

• 1 heat oil over medium-high heat in large skillet.
• 2 add the sausage and onion, and cook until lightly browned, about 4 minutes. add in the garlic, and cook for 30 seconds.
• 3 add the broth, enchilada sauce, heavy cream, uncooked pasta, and give the mixture a good stir. bring to a boil, cover the skillet, and reduce heat to medium-low. simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking.
• 4 stir in 1 cup of the cheese & about half the green onion. taste, and add salt & pepper as needed. top with the remaining cheese & green onions. cover until the cheese is melted about 3 minutes (or you can stick it under the broiler if your skillet is broiler-safe).