Pasta with Kielbasa and Brussels Sprouts

Pasta with Kielbasa and Brussels Sprouts


2 tablespoons Dierbergs olive oil
1 package (12 to 14 ounces) kielbasa, sliced ¼ inch thick
1 package (12 ounces) Dierbergs Fresh Cut Brussels sprouts
1 clove garlic, minced
1 teaspoon Italian herb seasoning
Pinch red pepper flakes
1 carton (8.25 ounces) chicken stock
1 package (9 ounces) Dierbergs Kitchens fresh penne or cresta pasta, cooked according to package directions
Shaved parmesan cheese
Freshly ground black pepper


In large skillet, heat olive oil over medium-high heat. Add kielbasa, Brussels sprouts, garlic, Italian seasoning, and red pepper flakes; cook stirring frequently 5 minutes.

Add stock; reduce heat, cover, and cook stirring occasionally until veggies are crisp-tender, about 3 minutes.

Stir in cooked pasta until heated through. Place in individual serving bowls; top with parmesan cheese. Season with pepper.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 545
Cholesterol: 82 mg
Fat: 33 g
Sodium: 940 mg
Carbohydrates: 41 g
Protein: 19 g
Fiber: 4 g