WHOOPS! 😭 I really thought I screwed this recipe up by dumping a pint of cream instead of 8 oz. I intended to double the recipe but the cream…aye. But ended up being perfect. I also used a 9 oz bag of Purdue pre-cooked chicken strips with the sausage. I seasoned the sausage/chicken with salt, pepper and 1.5 tsp of thyme while it sautéed with the onions and garlic. (Skipped adding salt/pepper later). Only had 1 can of Rotel so I added a tsp of red pepper flakes to up the spice in the doubled recipe. Perfect heat, just a nice heat that faded quickly. Used campanelle instead of rotini or penne, but any pasta will work here. The excessive cream scared me, but as it simmered it reduced and once I added the cheese (full 8 oz bag of shredded Monterey Jack) and let it cool some, it really thickens up. So amazing and creamy…still eatable with a fork. Ended up being an insane hit. Will make again, and husband said to make it this way again. Best mistake ever! 😁
