Spicy Sausage Pasta

This recipe is actually a Weight Watchers recipe and was very good!!! I knew I would like it right when I saw that it called for Pepper Jack Cheese...Yummmm. Don't worry, all the fat free, low sodium ingredients - you really can't tell the difference.

Halving the recipe was perfect because it left just enough for me to have lunch today after Kyle and I had it for dinner. Below is the full recipe size.

Full recipe:
1 1/4 cup serving: 9 points for WW
Makes about 6 servings

Ingredients:

1 tsp. EVOO

1 cup chopped onion

13 oz. Smoked Turkey Sausage; sliced (Hillshire Farms)

2 cloves garlic; minced

2 1/4 cups low sodium fat free chicken broth

10 oz. can Rotel; original one

1/2 cup fat free half and half

salt & pepper

10 oz. uncooked wheat pasta

4 oz. reduced fat Pepper jack cheese; shredded

2 medium scallions; diced

What To Do:

• In a large skillet, heat oil over medium heat
• Add onions and sausage to the pan and cook until sausage is browned and onions are tender; about 5-6 minutes
• Add garlic and stir
• Add the broth, rotel, half and half, salt and pepper - mix together
• Add uncooked pasta and stir until the liquid covers the pasta
• Cover the skillet and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes - keep covered
• Set your oven to broil
• Remove pan from heat and mix in half of the shredded cheese
• Transfer to a baking dish
• Sprinkle remaining cheese on top of pasta and then sliced scallions on top of that
• Place in oven for a few minutes until the cheese is melted and beginning to brown on top