Easy Skillet Penne and Sausage Supper

So if I can be honest, I haven't made either of these skillet recipes yet, but just by looking at the ingredients, I think they're gonna be good ones. I'm learning also that I love skillet dinners because you only have to dirty one dish! Can't beat that!

1 tablespoon olive oil
1 onion - chopped fine
3 cloves garlic - minced or pressed through garlic
-press
1 pound turkey sausage - Italian
1/2 cup sun-dried tomatoes - (oil-packed), rinsed, and chopped fine
1/2 pound penne
2 cups chicken broth - low-sodium
1 cup milk
1/2 cups grated Parmesan cheese
6 ounces baby spinach

1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.

2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).

3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sun dried tomatoes. Season with salt and pepper to taste.

Note: Italian pork sausage can be used here, however, you may need to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to at least have a 12-inch wide skillet here-- this recipe fills it nearly to the rim.

Skillet Ziti With Chicken & Broccoli

1 pound boneless, skinless chicken breast, sliced into 1" pieces
Salt and pepper
3 Tablespoons unsalted butter
1 onion, minced (we omitted this due to personal tastes)
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
3 garlic cloves, minced
8 ounces ziti (2 1/2 cups)
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream (I substituted this with half & half)
1 bunch broccoli (1 1/2 pounds)
1 cup jarred roasted red peppers, rinsed and sliced 1/4" thick
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons fresh lemon juice (optional)

Pat the chicken dry, then season with salt and pepper. Melt 1 tablespoon of the butter in a 12" skillet over medium heat. Add the chicken and cook until it is lightly browned, but not fully cooked, about four minutes. Transfer chicken to a bowl. Add 1 more tablespoon of the butter, onion, red pepper flakes, oregano, & 1/2 teaspoon salt to the skillet. Cook until the onion is softened, about five minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the ziti evenly into the skillet. Pour the broth and cream over the ziti. Cover and bring to a boil, about five minutes. Reduce the heat to medium-low and stir in the broccoli and roasted red peppers. Cover and continue to simmer, stirring occasionally, until the pasta begins to soften and the broccoli turns bright green (approximately eight minutes). Stir in the chicken and any accumulated juice. Cover and simmer until the chicken is cooked through, about three minutes longer. Stir in the remaining 1 tablespoon butter, the Parmesan, and lemon juice (if using). Season with salt and pepper to taste.

Marci's Nachos

1 can cheese soup
1 can fiesta cheese soup
1 cup sour cream
4 oz cream cheese
1 can chili, not con carne
1/2 cup salsa
milk for each soup can as directed on back of can

Mix all together and heat in crock pot, or pan if you are in a hurry. Serve over tortilla chips. Very yummy!