2cupschicken brothUse reduced sodium to cut the saltiness
114.5 oz canpetite diced tomatoes(do not drain)
8ozdry pastabow-tie or rotini works well
1cupshredded Colby-Jack cheese(divided)
Stove top instructions:
In a large skillet with lid (oven safe) heat olive oil on medium-high heat, add onion, cooking until lightly browned. Add sausage and cook approximately 5 minutes. Add garlic and cook additional 1-2 minutes, stirring.
Add broth, tomatoes, cream, pasta and spices and stir. Bring to a boil, cover skillet and reduce heat to simmer for approximately 15 minutes.
Remove skillet from heat and stir in 1/2 cup of shredded cheese. Top with remaining cheese & green onion, broil slightly until cheese is melted and you have a nice little "crust".
If you do not have an oven-safe skillet, transfer to a casserole dish sprayed with non-stick spray and then broil, or toss the cover back on more a few minutes to melt the cheese.
Crockpot Express (pressure cooker) instructions:
Using the Brown/Saute function on high, heat olive oil, add onion, cooking until lightly browned. Add sausage and cook approximately 5 minutes. Add garlic and cook additional 1-2 minutes, stirring.
Add the rest of the ingredients except the cheese, cover and press Steam (manual, high pressure for Instant Pots) and adjust the time to 5 minutes. After the cooking time is up, allow to naturally release for 3 minutes and then do a quick release to finish it up.
Open the lid, sprinkle with cheese and recover for a minute or so to melt the cheese. Stir well and serve with crusty bread!