Spicy Sausage Pasta Skillet

 It's no secret that I don't eat red meat or pork. I haven't since I was 9. My mom often tried to sneak fast ones on me growing up (and succeeded a few times). There's a long story behind it. But not too long to share with my newer followers:

Growing up my best friend, Amy, lived on a farm. I hung out with her all the time, and spent summers with her, prepping her animals for the fair. I was a "city" girl, who lived all of maybe 12 blocks away, but a city girl nonetheless. When I went to my BFFs to play I would BEG Amy's sisters to let me do their chores. I never understood why they always gladly let me go to the barn instead of them... Feeding the animals, frolicking in the yard, it was glorious.

One day Amy and I were eating hot dogs, or hamburgers, or something along those lines. It was then I learned we were eating the animals we had been caring for. That was enough for me.

You'll see plenty of chicken and turkey dishes on here. Why eat those meats but not the swine or bovine? Well, the chickens on the farm were down right MEAN. The only chore I hated helping with was collecting eggs. Chickens pecking away at your arms and legs is not my idea of fun. So, poultry? Yes, please.

On to my point... When I happened across a one-skillet dish that actually called for smoked turkey sausage I knew it was already a winner in my world.

Did I already mention one-skillet? That also equals keeper. Annnnd, per severing this is less than 300 calories! Winner, winner spicy sausage pasta skillet dinner!


Spicy Sausage Pasta Skillet

Serves 6

1 tsp extra virgin olive oil
12 oz smoked turkey sausage, sliced
2 large shallots, or 1 small onion, chopped
2 garlic cloves, minced
2 cups chicken broth
10 oz Rotel
1/2 cup half & half
pepper
12 oz (1 box) cut pasta
4 cups baby spinach
Parmesan cheese, for topping

Directions:

1. Heat oil in a large skillet (I used a 12″ skillet) over medium-high heat. Add sausage and shallots then saute until sausage is slightly curled, about 5 minutes (do not over cook or sausage will become rubbery.) Add garlic then cook for 30 more seconds, stirring constantly.
2. Turn heat up to high then add chicken broth, tomatoes, half & half, and pepper. Mixture may look curdled, but it’s fine. Bring to a boil then add pasta and stir to combine. Place a lid on top then simmer for 10 minutes, or until pasta is al dente, stirring once or twice. Add spinach then stir to combine and cook until wilted, about 1 minute. Serve topped with Parmesan cheese.

SO GOOD! Scott liked it, except for the spinach. I knew he'd pick it all out, and he did. Next time I'll probably add a little less spinach, but I like the stuff, so I'm not nixing it totally.

Nutrition info per serving (this does not include shredded Parmesan cheese):

Calories - 290

Fat - 9 g

Carbs - 38.5 g

Fiber - 5 g

Protein - 14 g

Source: Iowa Girl Eats