Penne with Vegetables and Kielbasa

 

6

oz. (2 cups) 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. smoked turkey kielbasa, sliced

1/2

cup milk

8

oz. pasteurized prepared cheese product (from 16-oz. box), cubed

• 1 Cook penne as directed on package. Drain; cover to keep warm.
• 2 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.
• 3 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.
• 4 Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.