INGREDIENTS
- 7 oz (1/2 box) penne
- Kielbasa (sliced)
- 5 oz (1/2 bag) of fresh spinach
- 5 cheese Italian shredded cheese
- Alfredo Sauce (I use creamy basil)
- 1 medium Red Onion (diced)
- 8 oz of fresh SLICED Mushrooms
- 6 cocktail tomatoes (sliced)
- 15 oz 1% milk
**If you want to make this meal as healthy as possible,
I recommend using TURKEY kielbasa and PROTEIN penne.
DIRECTIONS
Add your kielbasa, spinach, onion, tomatoes, and mushrooms to a LARGE skillet and cook on medium for 20 minutes. While your skillet mixture is cooking, pour the penne into a pot filled with water and cook as directed on the box.
I always giggle at how FULL a skillet looks when you first pour in spinach....
And then it shrinks up to basically nothing.... This is when I start to giggle.
Back to the directions.....
Drain the water from your pot of penne and add penne to the skillet mixture. Stir to combine. Add the shredded cheese, milk, and Alfredo sauce to the skillet mixture. Stir to combine.MAKE LIFE EASIER TIP:
I gave you the exact amount of milk to use, but save yourself extra dishes!! Just fill the Alfredo jar up with milk and pour the milk into the skillet mixture.
Why did I just tell you to fill the Alfredo jar up with milk? Look at your Alfredo jar: There is still Alfredo in the jar that wouldn't come out when you poured, right? Now pour milk into the jar, put the lid on the jar, give it a good shake, and pour the milk into the skillet....all of the Alfredo sauce has now been put in the skillet, plus the milk needed.
I call that a win-win.
Cook on medium heat for about 15 minutes. Stir occasionally. This will give the sauce and milk time to really soak into the penne and mixture to give that perfect flavor.
Leave a comment below and tell me how it turned out!
I served this dish with a Caesar Salad and breadsticks.
I hope you enjoy this recipe! I have provided a printable recipe card for you below. Simply click on the photo to print the recipe. Thanks for stopping by! Be sure and follow me on Pinterest!
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