One Pot Andouille Sausage Skillet Pasta

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1 (12 7/8 ounce) package smoked andouille sausages, thinly sliced
• 2 cups chicken broth
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 1/2 cup milk
• 8 ounces elbows pasta
• kosher salt & freshly ground black pepper, to taste
• 1 cup shredded monterey jack pepper cheese

1. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
2. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
4. Stir to mix in the cheese.

olive oil, garlic, onion, sausages, chicken broth, tomatoes, milk, elbows pasta, kosher salt, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/one-pot-andouille-sausage-skillet-pasta-521150 (may not work)