1 lb. fully cooked kielbasa or smoked polish sausage, cut into 1/4 inch slices
1 jar (4 1/2 oz.) sliced mushrooms, drained
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. cornstarch
1 1/2 c. milk
1 1/2 c. fresh or frozen snow peas
1 c. shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the sausage, mushrooms and garlic in butter. Combine the 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. Variation: add a package of Fiesta Ranch powder to add more flavor.
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