Kielbasa Bow Tie Skillet Recipe
- 8 ounces uncooked bow tie pasta
- 1 pound Johnsonville® Polish Kielbasa 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
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Kielbasa Bow Tie Skillet
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We absolutely loved this! I will surely make it again.
I also used fresh mushrooms. It was a delicious and hearty meal.
I lightened it up a bit by using turkey smoked sausage and 2% milk. As suggested by others, I doubled the sauce ingredients (butter, milk, cornstarch and cheese) and was glad I did. I used fresh mushrooms instead of canned. I also replaced the peas with steamed brocolli florets because not many in my house care for peas. Put in a bit of Mrs. Dash regular. I also saved a bit of the pasta water to add while mixing the sauce and pasta. Honestly, I wasn't sure how all these ingredients would taste when combined, but it was hearty and delicious.
All I can say is this is FABULOUS!!!! I wouldn't change a thing besides adding 8oz of fresh mushrooms instead of the 4.5 oz jar of mushrooms and add a 1/4 cup more shredded cheddar cheese! This is a GREAT RECIPE and QUICK ONE!!!!!!
This is a wonderful recipe for nights that time is limited takes no time to make and tastes awesome. The kids get excited when they see me pulling the kielbasa out of the freezer for supper