Here for your tasting pleasure and to make your evening a little easier is one more single skillet meal. Light on cleanup but heavy on flavor this dish is one you are going to want to put into heavy rotation! You control the spice to please the whole family. I usually add a little chipotle and adobo sauce, scoop out the kid’s to serve them, and add a few more spoons for the hubby and me letting it heat through. This is one of his favorite dishes so naturally he has to wash them when I make it for him. I use very little of the can of chipotle’s in adobo sauce, but I can only find it in one size, so I like to pop it into ice cube trays and freeze it, we use this regularly in meals where we like a little kick.
1 lb. kielbasa
8 oz. penne pasta
2 cloves garlic, minced
1 whole onion
1 bell pepper
2 cups chicken broth
½ cup half and half
1-4 Tbsp. chipotle peppers in adobe sauce
Salt and pepper to taste
Dice onion and bell pepper.
Cut kielbasa into “coins”
Splash a little olive oil into a nonstick skillet over medium heat.
Cook onions and peppers until onions start to become transluscent.
Add kielbasa and let it brown 2-3 minutes.
Stir in broth, half and half, garlic, and penne pasta.
Bring to a boil, then reduce heat to low, and cover.
Allow to simmer for 15 minutes.
Stir well to coat pasta.
Add salt, pepper, and Adobo sauce to taste.
Serve with bread.