Sausage fajita pasta skillet

• Meat

  • 5 links Italian pork sausage, spicy

• Produce

  • 1 tsp Garlic powder
  • 1 Green bell pepper
  • 1 tsp Onion, dried
  • 1 tsp Oregano, dried
  • 1 14.5 ounce can Tomatoes, fire-roasted
  • 1 Yellow bell pepper
  • 1 Yellow onion

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 8 oz Elbow pasta

• Baking & Spices

  • 1 tsp Black pepper
  • 1 tsp Cayenne
  • 2 tsp Paprika, smoked
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Mozzarella cheese
  • 1/2 cup Whole milk

Found on savorytooth.com

Description

Directions

• Combine and mix all of the fajita seasoning ingredients in a bowl. Set aside.
• Add olive oil to a 4-quart or larger pan over medium-high heat. As the oil heats up, add sliced sausage to the pan in a single layer. Let them cook for 1 minute, then stir the sausage pieces. After a few minutes, the sausage should be mostly brown on all sides.
• Add chopped onions and bell peppers to the pan. Distribute fajita seasoning over the vegetables and sausage. Mix well. Cook over medium-high heat until the vegetables soften, about 5 minutes, stirring occasionally.
• Add diced tomatoes (including the liquid), pasta, chicken broth, and milk to the pan. Mix well and check that the pasta is covered by the liquid. Bring to a boil and then reduce heat to a simmer over medium heat. Cover with a lid and let simmer until the pasta is cooked, about 15 minutes.
• Uncover the pan and remove from heat. Distribute shredded mozzarella cheese over the surface.