Lunch: Kielbasa Bow Tie Skillet Recipe

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

Instructions

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. Freeze option: Cool pasta; transfer to freezer containers. Freeze for up to 3 months. To use, thaw in refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.

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