Kielbasa Pasta with Light Dijon Sauce
Pasta tossed in a light, creamy Dijon sauce made from Greek yogurt, topped with charred kielbasa and fresh parmesan cheese.
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
- Bring a pot of salted water to a boil and cook the pasta according to package directions while completing the other steps. Drain and keep warm.
- Heat 1 tablespoon of olive oil over medium heat in a large skillet. Add the sliced kielbasa and cook, stirring occasionally, until it starts to brown and crisp, a few minutes per side. Remove from the pan to a paper towel lined plate, don’t wipe the pan clean.
- Reduce the heat of the pan slightly. Dissolve the corn starch in the chicken stock, then when fully combined, add to the pan (be careful, this may splatter with the remaining oil).
- Let the chicken stock mixture come to a simmer, then slowly whisk in the yogurt, a few tablespoons at a time. I like to use a flat whisk for this step.
- Once combined and simmering again, add the garlic, ½ cup of the parmesan cheese, and the dijon (2 tablespoon - 3 tbsp, adjust to taste based on how strong your dijon is and how strong you want it to be in the sauce - I use 3 tbsp). Season with salt and pepper to taste. Reduce heat to low until ready to use.
- Add the drained pasta to the skillet with the sauce and toss until it's fully coated. Top with the sliced kielbasa, gently folding it into the pasta, then top with the remaining ¼ cup of Parmesan. Remove from heat.
- Optional Step - Place the dish under the broiler in your oven for 2-3 minutes, watching closely to make sure nothing burns. Make sure your skillet is oven-safe for this step! This melts the cheese and gets the top a little crispy. Serve immediately.
Notes
Canned parmesan cheese may have problems melting into the sauce, use fresh if possible.
Nutrition
Serving: 0.25 batchCalories: 550kcal
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