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Kielbasa Bow Tie Skillet Recipe

Kielbasa Bow Tie Skillet Recipe photo by Taste of Home

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This meal couldn’t make dinnertime simpler! Not only is Kielbasa Bow Tie Skillet a real crowd-pleaser, it comes together in just one pan. It freezes and reheats beautifully, too, so you’ll want to fix extras for a fast entree later. “My daughters are picky eaters,” says Lori Daniels of Beverly, West Virginia, “but this reminds them of macaroni and cheese. I toss in their favorite veggies and they gobble it up!”

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Kielbasa Bow Tie Skillet Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

8 ounces uncooked bow tie pasta
1 pound smoked kielbasa or smoked Polish sausage, cut into 1/4-inch slices
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 tablespoons butter
2 teaspoons minced garlic
1 tablespoon cornstarch
1-1/2 cups milk
1-1/2 cups fresh or frozen snow peas
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted. Yield: 4 servings.

Originally published as Kielbasa Bow Tie Skillet in Simple & Delicious January/February 2008, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Kielbasa Bow Tie Skillet

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(21-23) of 23 reviews

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Reviewed on Feb. 26, 2009 by Shirley Philbrick

This sounds good and simple. We like Kielbasa and this receipe is something that I have never thought of.Am anxious to try it. Shirley

Reviewed on Nov. 17, 2008 by renees2boys

This is a great, easy recipe. To make it low sodium, try using chicken sausage. It has no preservatives and is lower in fat and salt.

Reviewed on Sep. 05, 2008 by Joscy

Had kielbasa in fridge but didn't know what to cook with it. Let me tell ya, this recipe isn't even close to "ho-hum" (that's what my husband calls meals sometimes). Made for supper last night, and he ate more than half (he's got a hardy appetite. **Kudos** to TOH for another great recipe.

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