Enchilbasta Skillet

• 1 teaspoon olive oil
• 1 (14 -16 ounce) package polska kielbasa, sliced into rounds
• 1 12 cups diced onions
• 2 garlic cloves, minced
• 2 cups low sodium chicken broth
• 1 (10 ounce) can green enchilada sauce
• 12 cup half-and-half cream
• 8 ounces medium pasta shells, uncooked
• 1 12 cups monterey jack cheese, shredded
• 2 green onions, thinly sliced

1. Heat oil over medium-high heat in large skillet.
2. Add the sausage and onion, and cook until lightly browned, about 4 minutes.
3. Add in the garlic, and cook for 30 seconds.
4. Add the broth, Enchilada sauce, heavy cream, uncooked pasta, and give the mixture a good stir.
5. Bring to a boil, cover the skillet, and reduce heat to medium-low.
6. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking.
7. Stir in 1 cup of the cheese & about half the green onion.
8. Taste, and add salt & pepper as needed.
9. Top with the remaining cheese & green onions.
10. Cover until the cheese is melted about 3 minutes (or you can stick it under the broiler if your skillet is broiler-safe).

olive oil, polska kielbasa, onions, garlic, chicken broth, green enchilada sauce, cream, pasta shells, cheese, green onions

Taken from www.food.com/recipe/enchilbasta-skillet-517352 (may not work)