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1 T. olive oil
2 cloves garlic, minced
1 onion, diced
1 (12.8 ounce) package smoked Andouille sausage, thinly sliced
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/2 cup milk
8 ounces elbow macaroni (I used penne)
Kosher salt and freshly ground pepper to taste
1 cup shredded pepper jack cheese ( I used a Mexican blend)
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook stirring frequently, until sausage is lightly browned, about 3-4 minutes.
Stir in chicken broth, tomatoes, milk, and pasta, season with salt and pepper, to taste. Bring to a boil, cover reduce heat and simmer until pasta is cooked thorugh, about 12-14 minutes.
Remove from heat and top jwith cheese. cover until cheese has melted, about 2 minutes.
2 cloves garlic, minced
1 onion, diced
1 (12.8 ounce) package smoked Andouille sausage, thinly sliced
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1/2 cup milk
8 ounces elbow macaroni (I used penne)
Kosher salt and freshly ground pepper to taste
1 cup shredded pepper jack cheese ( I used a Mexican blend)
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook stirring frequently, until sausage is lightly browned, about 3-4 minutes.
Stir in chicken broth, tomatoes, milk, and pasta, season with salt and pepper, to taste. Bring to a boil, cover reduce heat and simmer until pasta is cooked thorugh, about 12-14 minutes.
Remove from heat and top jwith cheese. cover until cheese has melted, about 2 minutes.
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