13 oz. Smoked Chicken Sausage
1 tbsp.extra-virgin olive oil 1/2 sweet onion, finely diced 1 clove garlic, minced 2 oz. sun-dried tomatoes, julienned and dry packed 8 oz. penne 2 cups low-sodium chicken broth 3/4 cup half-and-half 1/2 cup Grated Gruyère 2 tablespoons Freshly Chopped Parsley
Slice sausage into 1/4" thick rounds, then set aside. In a deep, 12" skillet over medium heat, heat oil. Add onions and sausage and cook, stirring often, 5 minutes. Add garlic and cook one minute more, stirring constantly. Add sun-dried tomatoes, penne, chicken broth, and half-and-half and turn heat to high.
Bring to a boil then reduce to a simmer. Stir, cover, and cook, 12 minutes. Fold in cheese and parsley and serve immediately.
Recipe and photo credits: Karly Campbell