Kielbasa Bow Tie Skillet

 
Not always, but in general if there is sausage in a dish my children (and often Eric) are almost guaranteed to eat it up. On our first try this one was not warmly received by the kids. However, Amanda was over that day with Gavin & Ethan so I am convinced that the issue was a lack of focus, as opposed to an actual dislike of the dish. How could one dislike this dish after all? Sausage... pasta... CHEESE. Need I say more? I live for one pan/skillet meals and, as long as you cook the pasta first and then do the sauce & vegetables in the same pan, this one fits the bill. It was not my favorite reheated dish, but also not the worst I've ever had. A respectable next day lunch dish.

Ingredients

• 8 ounces uncooked bow tie pasta
• 1 pound turkey kielbasa , cut into 1/4-inch slices 
• About 2.5 cups of your favorite vegetables (frozen peas & carrots are my go to)
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1-1/2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage (and vegetables if your using certain veggies: mushrooms, onions, red pepper) 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 remaining vegetables that did not require sauteeing and cheese; cook until cheese is melted. Yield: 4 servings.

Recipe & photo courtesy of tasteofhome.com