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Kielbasa Bow Tie Skillet Recipe

Kielbasa Bow Tie Skillet Recipe

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!”
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage 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

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.
  • 2. 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.

Wine Pairings

Full-Bodied White Wine

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