This recipe is pretty darn delicious and pretty darn easy! Just a little warning… it was a tad spicier than I expected it to be, and I am definitely a spicy food kinda gal.

Serves 4.

Ingredients:

1 package Pederson’s Habanero & Green Chile Chicken Sausage

1 Tablespoon Olive Oil

1 Medium Onion, diced

1 Can Diced Tomatoes with Chiles

2 Cups Chicken Broth

8 Oz. Pasta

3 Cups Fresh Spinach

1 Cup Shredded Monterrey Jack Cheese

2 Whole Green Onions, sliced

Instructions:

1. Thinly slice the chicken sausage and add to a large skillet with 1 TBS. olive oil. Saute over medium heat until just browned.

2. Add diced onion, and saute until softened (about 5 minutes).

3. Stir in the diced tomatoes, chicken broth, and uncooked pasta. Cover & bring to a boil. Reduce heat, and simmer for about 10 minutes or until pasta is tender.

4. Stir in fresh spinach until wilted.

5. Sprinkle the cheese and sliced green onions on top. Return the lid to the skillet, and let it sit until the cheese has melted.