Short on time? This Skillet Pasta with Sausage is made in one pan and is ready in no time at all.
- 1 tablespoon extra virgin olive oil
- 14–16 oz fully cooked smoked sausage, cut into 1/2-inch slices
- 1/2 cup diced onion
- 1 (12 oz) package Green Giant Garden Vegetable Medley
- 2 1/2 cups chicken broth
- 1/2 cup milk
- 8 oz dry penne pasta
- Salt and pepper
- 1/2 cup freshly grated Parmesan cheese
- Chopped parsley, for serving
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and onion and cook until the sausage is browned and the onion is soft, about 3-5 minutes. Add in the frozen vegetables, chicken broth and milk. Stir in the penne pasta.
Cover and cook until the pasta is al dente, about 15 minutes.* Stir and season to taste with salt and pepper. Sprinkle the cheese over the top and stir in to melt and combine. Garnish with fresh parsley to serve.
*If there is still too much liquid in the pan, continue to cook uncovered. There should be some liquid left to make a sauce.
Nutrition information provided as an estimate only. Various brands and products can change the counts.
- Calories: 784
- Sugar: 6 g
- Sodium: 1965 mg
- Fat: 47 g
- Saturated Fat: 19 g
- Unsaturated Fat: 8 g
- Trans Fat: 2 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 107 mg