1 tbsp olive oil
1 lb Boars Head Honeycrisp Apple sausage, sliced
½ of a large Vidalia onion, diced
2 cloves of garlic, minced
1 Granny Smith apple, coarsely chopped (you can leave the skin on)
2 c chicken broth
2(10 oz) cans Rotel Tomatoes with green chiles, drained
½ cup heavy cream
8-10 oz your favorite low carb rotini
Salt & pepper, to taste
8 oz Monterey Jack cheese, shredded
¼ c thinly sliced green onions
Preheat the broiler
In a large oven safe skillet, add the olive oil and warm over medium high heat. Add the onions and the sausage and saute´ until browned.
Add the garlic and the apples and continue cooking until the apples begin to soften. About another minute or two more.
Add the chicken broth, cream, tomatoes and pasta. Stir well to combine, and season with the salt and pepper.
Cover the pan and simmer until the pasta is al dente.
Remove the pan from the heat and stir in ½ cup of the cheese. Sprinkle the top with the remaining cheese and place under the broiler until the cheese is melted and begins to bubble.
Serve garnished with the sliced green onions.