Creamy Spinach & Kielbasa Pasta

Ingredients:

14 oz Polish Kielbasa

1 Tbsp Olive Oil

1 Medium Red Onion

4-5 Cloves Fresh Garlic, Finely Chopped

1 Small Pkg of Sliced Mushrooms

1 28 oz can Diced Tomatoes

3 Cups Chicken Broth

1 Cup Heavy Cream

16 oz Pkg Italian Campanelle Pasta

3 Heaping Tbsp of Sour Cream

3 Cups Fresh Spinach

1 Cup Shredded 3 Cheese Blend (Parmesan, Romano, Asiago) 

Instructions:

Thinly slice the Kielbasa and add it to a large deep skillet with 1 tbsp of olive oil. Saute the sausage over medium heat until it is nicely browned (about 7 minutes). 

Dice the onion and garlic and add it to the skillet. Continue to saute until the onion is just starting to soften (about 4 minutes). Add the mushrooms and sauté an additional 4 minutes. Add the can of diced tomatoes and chicken broth. Stir to combine and dissolve any browned bits of the bottom of the skillet. 

Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Turn the heat up to high. Place a lid on the skillet and allow the mixture to come up to a boil. Remove the lid, lower the heat to medium and let it simmer until the pasta is done (about 10 minutes).  Stir a couple of times to  be sure the pasta is not sticking. 

Add the 3 heaping tbsp of sour cream and stir until blended well. This will make the remaining liquid creamy. 

Stir in the fresh spinach, one cup at a time, until wilted. Keep the heat on medium while adding the spinach so the liquid will continue to simmer and thicken. 

Sprinkle the shredded cheese on top, replace the lid and let it sit about 5 minutes or until the cheese is melted. 

Serves 6