1 T. olive oil
1 lb. smoked sausage or kielbasa, sliced into 1/4″ slices
2 T. dried minced onion flakes
1 tsp. garlic powder
2 cups low-sodium chicken broth
1 (10 oz) can Rotel tomatoes
1/2 C. heavy cream
8 oz. campanelle pasta (or penne)
1/4 tsp. salt
1/2 tsp. pepper
1 C. Monterey Jack cheese, shredded
1/3 C. thinly sliced scallions

Heat olive oil over medium high heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned. Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender. Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly. One Pot Meal.