Pasta with Kielbasa and Brussels Sprouts

Pasta with Kielbasa and Brussels Sprouts

Ingredients

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

Directions

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