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