Spicy Sausage Skillet




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1-2 tablespoons olive oil

1 pound Italian Chicken Sausage (pre-cooked), chopped (You can also sub kielbasa)

1 medium yellow onion, chopped

1 cup fresh spinach, chopped

3 garlic cloves, minced

2 cups (about 8 ounces) rotini

1 and 1/2 cups chicken stock

3/4 cup heavy cream

1 can Ro*Tel – including juices

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flake *If you don’t like things too spicy, eliminate this

1 cup monterey jack cheese

1 cup sharp cheddar cheese

3 green onions, chopped


Heat 1-2 tablespoons olive oil in a large skillet over medium heat.

Saute onions and Italian Chicken Sausage (pre-cooked) for about 5 minutes, or until the onions are translucent and the casing on the sausage is starting to crisp up a bit.

To the pan add garlic and cook for another minute, until fragrant.

To the pan add in chopped spinach, chicken stock, heavy cream, can of Ro*Tel,salt, black pepper, red pepper flake, and rotini.

Bring to a boil, then reduce heat, cover, and continue cooking for about 20 minutes, stirring occasionally.

When the pasta is just about tender, stir in half the cheese, then sprinkle the remaining cheese over the top of the pan. Cover for a few minutes to allow the cheese to melt.

Top with chopped green onions and serve immediately.




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