Kielbasa Bow Tie Skillet

• 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 whole milk
• 1-1/2 cups fresh or frozen snow peas
• 1 cup shredded cheddar cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage and mushrooms in butter. Add garlic; cook 1 minute longer.
2. 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.

pasta, kielbasa, mushrooms, butter, garlic, cornstarch, milk, snow peas, cheddar cheese

Taken from www.tasteofhome.com/recipes/kielbasa-bow-tie-skillet/ (may not work)