13 June 2013

Creamy Sausage and Pasta Skillet



Wondering what to make for dinner tonight?  I've got a great weekday recipe for you today.  It's one of those super awesome "one pot" meals, where everything cooks in one pot.  Yep, even the pasta cooks right in the sauce.  I love meals like this.  I started with this recipe at Plain Chicken and ended up changing it quite a bit to suit our tastes and the ingredients I normally have on hand.  It turned out great.

Creamy Sausage and Pasta Skillet

Ingredients:
14 – 16 oz. smoked sausage, cut into half moons
2½ cups low-sodium chicken broth
¼ cup tomato sauce
½ tsp onion powder
½ tsp garlic powder
8 oz. farfalle pasta (bowtie)
1 cup frozen peas, thawed
½ cup light sour cream

Directions:
Heat a large skillet over medium-high heat.  Add sausage and cook until lightly browned.  Drain off grease.   Add chicken broth, tomato sauce, and onion and garlic powders.  Add farfalle, cover, and bring to a boil.  Boil lightly for 10-15 minutes, or until pasta is tender.  Stir in peas.  Turn heat to low and stir in sour cream. Remove from heat and serve.


Makes 4 servings.

Isn't it amazing how easy this is?  Basically, dump everything in a skillet and let it cook.  I've made this twice now and it's been a big hit with my family both times.  Since my youngest daughter is allergic to dairy, I simply take some out and set it aside before I stir in the sour cream.  The first time I made this I used rotini, but I like it much better with the farfalle.  You can use any short-cut pasta that you have on hand.

The combination of the bright tomato flavor and the creaminess of the sour cream is terrific.  And I love the fresh "pop" that the peas provide.

But mostly, I love how easy this meal is to make, and to clean up.  Just one pan and a couple of measuring cups.  Just perfect for those busy weeknights.


1 comments:

Pam said...

It looks hearty, comforting, and so delicious.

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