1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
12.8-ounces smoked andouille sausage, thinly sliced (sub turkey or chicken for a lighter option)
2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1/2 cup milk
8 ounces elbows pasta of choice
Kosher salt and freshly ground black pepper, to taste
1 cup shredded pepper jack cheese
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Stir in chicken brown, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes. Serve immediately.

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