A perfectly spicy, cheesy pasta!

A perfectly spicy, cheesy pasta!


1 tsp extra virgin olive oil
1 c onion, chopped
13 oz Smoked Turkey Sausage, diced (I used Hillshire Farms)
2 ¼ c low sodium fat free chicken broth
10 oz can Rotel tomatoes & green chiles, original
½ c skim milk
½ tbsp Smart Balance Light butter
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
8 oz farfalle/bowtie pasta, dry
3 oz Pepper Jack cheese, shredded


1. In a large skillet, heat olive oil on medium low heat for about 2 minutes. Add onion and sausage to hot oil and cook for about 5 minutes or until onions are tender and sausage is browned.
2. Add chicken broth, Rotel, milk, butter, garlic powder, salt and pepper to pan and stir to combine all ingredients.

3. Add dry pasta to skillet and stir until pasta is submerged in liquid. Cover and simmer over medium-low heat for 15-17 minutes, or until the pasta is tender.
4. Turn off heat. Stir in cheese. Allow pasta to sit over residual heat, uncovered, for a few minutes until sauce thickens. Spoon onto plate and sprinkle with a tad bit more Pepper Jack cheese, if desired.
Yields 8 servings, serving size 3/4 c 
6 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
Recipe modified from www.emilybites.com