Sausage Pasta & Veggies in a Cheese, Pesto Sauce

By Sharon T

My adaptation of a recipe from Quick'n Easy Recipes

Ingredients

• 1 tbsp olive oil
• 1 lb smoked sausage
• 1.5 cups diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 (14 oz) Muir Glen Fire Roasted Tomatoes
• 1 bag Stir-fry veggies, carrots, pea pods, broccoli
• Red & orange bell pepper
• 4 heaping Tbsp Pesto
• 1/2 cup heavy cream---evap milk worked
• 8 oz penne pasta
• 1/2 teaspoon salt and pepper, each
• Velveeta about 1 thick slice

Preparation

Step 1

1. Add olive oil to an oven-safe skillet over medium high heat. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, carrots, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer about 10 minutes. Then add pesto, broccoli, bell pepper,and pea pods. Cook 5 to 7 minutes until tender.

3. Cook pasta until tender, drain and add pasta and cheese to pot, stir until cheese is melted.