2 tbsp olive oil
22 oz chicken apple sausage, sliced
½ of a large Vidalia onion, finely chopped
3 cloves garlic, minced
2 Granny Smith apples, cored and chopped
2 cups chicken Rotel tomatoes & green chiles, undrained
2/3 cup heavy cream
10 oz whole wheat pasta
1 ½ cup shredded Monterey jack cheese
Salt & pepper, to taste
3 green onions, sliced thin
Set the oven to broil.
In a large iron skillet, heat the olive oil over medium high heat.
Add the onion and sausage and cook until the sausage begins to brown.
Add the apples and the garlic and cook until heated through.
Add the chicken stock, tomatoes, cream and pasta. Season with the salt & pepper to taste and bring to a boil.
Reduce the heat to medium low and cover. Let the mixture cook until the pasta is cooked al dente. Stirring occasionally so all the pasta gets cooked.
Remove from the heat, add ½ the cheese and stir until well combined. Top with the remaining cheese and place under the broil (about 6” from element) until the cheese has melted.
The pasta can be made earlier in the day and then baked without cheese topping, uncovered at 350º for about 30 minutes. Remove from the oven, add the cheese topping and broil until the cheese has melted.