• 2 tablespoons Dierbergs olive oil
• 1 package (12 to 14 ounces) kielbasa, sliced ¼ inch thick
• 1 package (12 ounces) Dierbergs Fresh Cut Brussels sprouts
• 1 clove garlic, minced
• 1 teaspoon Italian herb seasoning
• Pinch red pepper flakes
• 1 carton (8.25 ounces) chicken stock
• 1 package (9 ounces) Dierbergs Kitchens fresh penne or cresta pasta, cooked according to package directions
• Shaved parmesan cheese
• Freshly ground black pepper

In large skillet, heat olive oil over medium-high heat. Add kielbasa, Brussels sprouts, garlic, Italian seasoning, and red pepper flakes; cook stirring frequently 5 minutes.

 

Add stock; reduce heat, cover, and cook stirring occasionally until veggies are crisp-tender, about 3 minutes.

 

Stir in cooked pasta until heated through. Place in individual serving bowls; top with parmesan cheese. Season with pepper.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 545
Cholesterol: 82 mg
Fat: 33 g
Sodium: 940 mg
Carbohydrates: 41 g
Protein: 19 g
Fiber:
Saturated Fat: N/A