Instructions
Step 1: In a large skillet or pot, heat olive oil over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in garlic and cook for another 30 seconds.
Step 2: Add the sliced kielbasa to the pan and sauté until lightly browned, about 4-5 minutes.
Step 3: Pour in the chicken broth and diced tomatoes with green chiles. Stir in the uncooked pasta. Bring to a boil, then reduce heat to a simmer.
Step 4: Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Step 5: Stir in the heavy cream and shredded cheddar cheese until melted and the sauce is creamy.
Step 6: Taste and adjust seasoning with salt and pepper. Garnish with chopped green onions and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave with a splash of broth or cream to bring back the creamy texture. Freezing is possible, but best enjoyed fresh for optimal flavor and consistency.
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