Smoky Mustardy Kielbasa Pasta Recipe – Simples Recipe Ever

Smoky Mustardy Kielbasa Pasta Recipe – Simples Recipe Ever :- The ultimate comfort food is this kielbasa pasta, but with some lighter modifications! It’s similar to adding sliced hot dogs to your mac & cheese, but more sophisticated. Because it’s created with Greek yogurt, the sauce is lighter than you might think.

 

Smoky Mustardy Kielbasa Pasta Recipe – Simples Recipe Ever

Think of it as the Dijon equivalent of my light “Alfredo” sauce from my recipe for Blacked Cajun Chicken with Light Fettuccine “Alfredo.” Although the meal isn’t very light overall, I’m pleased to cook this recipe a little more frequently because the Greek yogurt sauce has a lot less calories than a standard cream-based sauce.

 

Turkey kielbasa, which has around half the calories and fat of traditional kielbasa, is what I use nearly exclusively for this recipe. It comes together quite quickly, which makes it ideal for a hectic weeknight.

While the pasta is boiling, you may prepare the sauce and cook the kielbasa. Before serving, you can choose to sear the top of the entire thing by placing it in your oven’s broiler.

 

INGREDIENTS

  • 12-14 oz turkey kielbasa or other kielbasa, thinly sliced
  • 8 oz penne pasta or similar
  • ½ cup nonfat plain Greek yogurt 1 single serve container
  • ¾ cup freshly grated Parmesan cheese divided
  • 1 cup chicken stock
  • 2 tablespoon corn starch
  • 2-3 tablespoon coarse ground Dijon mustard I use Grey Poupon Country Dijon
  • ½ tablespoon freshly minced garlic
  • salt
  • fresh cracked black pepper
  • olive oil

 

INSTRUCTIONS

While the other stages are being completed, bring a pot of salted water to a boil and cook the pasta in accordance with the instructions on the package. Warm up and drain the water.

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In a large skillet, bring one tablespoon of olive oil to a warming temperature over medium heat. After adding the sliced kielbasa, continue to cook it for a few minutes on each side, tossing it occasionally, until it begins to change color and become crisp.

 

Put the food on a plate lined with paper towels and remove it from the pan; do not wipe the pan clean.
Reduce the temperature of the pan by a small amount. The corn starch should be dissolved in the chicken stock, and once it is completely blended, it should be added to the pan.

 

Proceed with caution, since this may cause the leftover oil to splatter. First, bring the chicken stock mixture to a simmer, and then gradually incorporate the yogurt by whisking it in, adding a few tablespoons at a time. When it comes to this step, I prefer to use a flat whisk.

 

Once the ingredients have been blended and the sauce has been simmered for a further period of time, the garlic, ½ cup of the parmesan cheese, and the dijon mustard (two tablespoons to three tablespoons, depending on how strong your dijon is and how strong you want it to be in the sauce – I use three tablespoons) should be added.

 

Add salt and pepper to taste, and season with salt. Put the heat on low until you are ready to use it. After draining the pasta, add it to the skillet with the sauce and toss it until it is well covered in the sauce.

To finish, add the sliced kielbasa to the pasta and gently mix it into the pasta. Finally, sprinkle the remaining half cup of Parmesan cheese on top.

 

Take away from the heat. Place the dish in the oven and place it under the broiler for two to three minutes. During this time, make sure to keep a close eye on it to ensure that nothing burns.

For this step, check to see that your skillet can be used in the oven. This causes the cheese to melt and gives the top a slight hint of crispiness. Serve as soon as possible.

 

Nutrition

  • Calories: 650
  • Sugar: 2.7g
  • Sodium: 1285.5mg
  • Fat: 40.5g
  • Saturated Fat: 18.4g
  • Unsaturated Fat: 3.8g
  • Trans Fat: 0.2g
  • Carbohydrates: 48.4g
  • Fiber: 2.2g
  • Protein: 23.3g
  • Cholesterol: 120.5mg

 

NOTES

Fresh parmesan cheese should be used whenever possible because it may have difficulty melting into the sauce if it is canned.

 

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