• Heat olive oil in a large skillet over medium-high heat. Add the chicken Italian sausage (casings removed) to the pan and cook until browned (approx. 5 min.) Make sure to crumble the sausage with a wooden spoon so it’s the consistency of ground beef. Drain any fat if necessary.
• Stir in onion, chicken broth, pasta sauce, diced tomatoes, Rotel, milk and pasta. Bring to a boil; cover, reduce heat and simmer until the pasta is cooked al dente (approx. 10-12 min).
• Add cheese and spinach and cook until cheese is melted (approx. 1 min.).
• Serve immediately. Garnish with additional chopped spinach, fresh tomatoes, or mozzarella cheese if desired.

*Rotel is essentially a mixture of diced tomatoes and green chilis. If it is not available in your market or if you prefer, you can substitute 1 cup diced tomato + diced green chilis to taste. Salsa would probably also be a decent substitute.