Kielbasa Bow Tie Skillet

This one will be labeled a success with a few minor changes. On a side note: I was taking some photos for the blog while I was cooking only to look up to see my husband giving me the wierdest look from the living room.

Kielbasa Bow Tie Skillet

from the Jan/Feb '08 issue of Simple and Delicious

8 oz uncooked Bow Tie Pasta

1lb fully cooked Tukey Kielbasa, cut into 1/4" slices

1 can of sliced Mushrooms

2 tsp minced garlic

2 tbls butter

1 tbls cornstarch

1&1/2 cups milk

1&1/2 cups fresh or frozen snow or sugar snap peas

1 cup (4oz) shredded cheddar cheese

Cook and drain pasta. Meanwhile, in a large skillet saute the garlic, mushrooms, and kielbasa in the butter.

Combine the cornstarch and milk and whisk until smooth. Gradually add to the skillet. Bring to a boi; cook and stir for 2 minutes or until thickened. Add the pasta and stir. When well mixed add the cheese and peas then stir. Its ready to go when the cheese is all melted.

The changes I would make: I'm not a huge fan of cheddar, so next time I would use probably some monterey jack and little more than 4 oz. Also, the peas were my favorite part so I would add a bunch more.