Heather says:
I’m not the only one getting into this whole back to cooking basics idea. Over on the Home-Ec 101 Facebook Fanpage, Home Eccer Lindsey decided to play around with this week’s Simple Philly Skillet and used what she had on hand -smarty lady!- and shared the results. She shared a whole album of step-by-step photos and I’ve selected just a couple for this post.
The photo and recipe credit goes to Lindsey Mccollum and I am so very glad she was willing to share with us. Please say thank you, it’s a little bit intimidating to put yourself out there where anyone can be a critic.
: Easy Italian Skillet
: by Lindsey Mccollum
- 1 pk sweet Italian sausage
- 1 red bell pepper
- 1 green bell pepper
- 1 med onion
- 1 can Rotel diced tomatoes
- 2 cans chicken broth
- 1 box mini farfalle pasta
- 1 pk shredded pizza cheese (mozzarella)
- 4 oz Velveeta cheese*
- Mrs Dash -Garlic & Herb
- Italian seasoning & dried basil**
- Take casings off of sausage & brown in a skillet, breaking them up as they brown. Drain & hold in bowl.
- While sausage is browning, thinly slice onion, and bell peppers. Sweat these until soft.
- Add rotel, chicken broth and pasta to the skillet. Bring to a boil. Cover and cook on low for 7-8 minutes until the pasta is tender.
- Add sausage back to skillet.
- Stir in cheeses until melted and creamy. Add a little milk of necessary to make a sauce if cheese seems a bit stringy.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
Notes from Heather:
*American or provolone will work well as a substitute
**Lindsey had “Dried basil from my garden” since I doubt she wants us tromping through her yard this summer to stock our own pantries, dried basil from any garden or the grocery store will do.
Enjoy!
Thank you, Lindsey!
so tasty and thanks for sharing…