I love one-pot meals because they are so versatile. You can use pretty much any vegetables you have in your fridge (such as the yellow pepper that needed to be used STAT) and any kind of pasta sitting in your pantry. My FAVORITE thing about this meal, is that you can get it prepped and on the table in about a half hour! That is a life-saver for busy week-nights. And the flavor? DEE-LICOUS! Don’t skimp on the spicy seasoning, it is not that spicy at all but adds just enough heat to round out the creamy, cheesy flavors of my own version of a one-pot meal. —anotherfoodieblogger
onion, roughly chopped
ounces mushrooms, sliced
yellow bell pepper (or any color), roughly chopped
1/4 to 1/2 teaspoons crushed red pepper flakes (depending on your spice-level)
Ground black pepper, to taste
cups homemade or low-sodium chicken broth
can diced tomatoes, homemade if you have some!
heavy cream (half and half or milk will work too)
ounces dry pasta (any pasta will work, I used Penne)
grated Monterey Jack cheese, divided
green onions, chopped, for garnish
In This Recipe
Add olive oil to a large pot or Dutch oven pan over medium heat. Add the onions, mushrooms, bell pepper, and sausage. Cook until lightly browned and mushrooms have released their liquid, about 10 minutes, stirring occasionally. Add the garlic and seasonings and cook until fragrant, about a minute more.
Stir in the chicken broth, tomatoes with liquid, cream and pasta. Bring the mixture up to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with chopped green onions and serve.