Penne with Vegetables and *Drier's* Kielbasa

By cdrier

Ingredients

• 6 oz. (2 c.) uncooked penne (tube-shaped pasta)
• 1 medium red bell pepper, cut into 1 -inch pieces
• 1 small onion, cut into thin wedges
• 1 (9-oz.) pkg. Green Giant frozen sugar snap peas
• 1/2 lb. *Drier's* smoked polish kielbasa or summer sausage sliced
• 1/2 c. milk
• 8 oz. Longhorn cubed

Details

Servings 4

Preparation

Step 1

Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary. Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly. Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.