Ingredients 

1 tbsp olive oil

14 oz smoked sausage, sliced into 1/4″ rounds

1 cup onion, diced

2 cloves garlic, minced

2 cups low-sodium chicken broth

1 (10 oz) can rotel – I used a small can of diced tomatoes and 1 small can of green chiles 

1/2 cup plain greek yogurt

8 oz brown rice penne pasta

Pepper, to taste

1 1/4 cup shredded Monterey Jack cheese – I used white aged cheddar 

thinly sliced scallions, for garnish

Directions

1. Heat oil over medium-high heat in an oven safe skillet until hot. Add the sausage and onion and cook until lightly browned, 4-5 minutes. Add in the garlic and cook until fragrant, 30 seconds.
2. Add the broth, rotel (tomatoes & chiles), yogurt, uncooked pasta, and pepper. Stir well. Bring to a boil, then cover and reduce heat to mediumlow.
3. Simmer until the pasta is tender, 15 minutes. Stir once or twice while cooking. Preheat the broiler while pasta is cooking.
4. Remove the skillet from the heat, stir in 1 cup of the cheese. Taste, and add salt as needed. Top with the scallions and remaining cheese.
5. Enjoy!

Candisol omit and limit tomatoes; PAN limit tomatoes; HCL & BIL limit cheese (using non-processed, low-fat)