Smoked Andouille Chicken Sausage and Pasta in Skillet

 Smoked Andouille Chicken Sausage and Pasta in Skillet

By Sharon Feldman

Make in one skillet. Easy and delicious.


Serves: 4-6


  • 1 package (10 ounce – 4 links) Andouille Chicken Sausage, thinly sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, diced
  • 1 small onion, diced
  • 2 cups chicken broth
  • 1 (14.5) ounce can diced tomatoes
  • ½ cup milk
  • 8 ounces elbow pasta
  • Salt and pepper to taste
  • 1 cup shredded pepper jack cheese


Heat oil in a large skillet over medium high heat. Add garlic, onion and sausage and stir frequently until sausage is lightly browned, approximately 5-6 minutes.

Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper.  Bring to a boil. Cover and reduce heat to simmer until pasta is cooked through, approximately 15-20 minutes.

Remove from heat and cover the top with cheese. Cover until the cheese melts, about 2-3 minutes.

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