Kielbasa & Noodles One Skillet Belly-Filler

20 mins
Serves 1
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Directions

  1. 1Cut up two packages of kielbasa into bite-sized pieces.
  2. 2In a preheated cast iron pot, melt down about a tablespoon of butter.
  3. 3Add all the kielbasa and let it fry on medium heat.
  4. 4While the kielbasa is frying, chop up a Vidalia onion and some garlic.
  5. 5Once the kielbasa is cooked on all sides, remove it and set it aside.
  6. 6Add another tablespoon of butter to the pot.
  7. 7Add the chopped onion and garlic and cook until the onions are translucent.
  8. 8Add two tablespoons of Goya sofrito tomato cooking base.
  9. 9Add one tablespoon of Morton Nature's Seasons or any all-purpose seasoning.
  10. 10Stir everything together, then add one can of Rotel and one can of diced tomatoes.
  11. 11Bring the mixture to a simmer, then add two cups of chicken broth and one cup of heavy cream.
  12. 12Bring it back up to a simmer, and add one bag of egg noodles. Cover and cook for 10 minutes, stirring occasionally.
  13. 13After 10 minutes, remove the lid and add eight ounces of mild cheddar cheese.
  14. 14Add the cooked kielbasa and stir to combine.
  15. 15Cook on low-medium heat until the cheese is melted and the pasta is tender.

Ingredients

  • 2 pkgs Kielbasa
  • 1 Onion
  • 1 Garlic
  • 1 tbsp Butter
  • 2 tbsp Goya Sofrito Tomato Cooking Base
  • 1 tbsp Morton Nature's Seasons
  • 1 can Rotel
  • 1 can Diced Tomatoes
  • 2 cups Chicken broth
  • 1 cup Heavy cream
  • 1 bag Egg noodles
  • 8 oz Mild cheddar cheese

Equipment

cast iron potknifecutting boardwooden spoonmeasuring spoons