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Kielbasa Bow Tie Skillet

8 oz uncooked bow-tie pasta
1 lb full cooked kielbasa or smoked Polish sausage, cut into 1/4" slices
1 jar (4-1/2 oz) sliced mushrooms, drained
2 tsp minced garlic
2 Tbsp butter
1 Tbsp cornstarch
1-1/2 cups milk
1-1/2 cups fresh or frozen snow peas
1 cup (4 ounces) sherdded cheddar cheese

Cook pasta according to package directions.
Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
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.

*4 servings

(Simple & Delicious - January/February 2008)