6 oz. (2 cups) uncooked penne pasta (tube-shaped pasta)
1 medium red bell pepper, cut into 1-inch pieces
1 small onion, cut into thin wedges
1 (9 oz.) pkg. frozen sugar snap peas
1/2 lb. kielbasa, sliced
1/2 cup milk
8 oz. Velveeta, cubed
Cook penne as directed on package. Drain; cover to keep warm. Meanwhile, heat 12-inch nonstick skillet or Dutch oven over medium-high heat until hot. Add bell pepper, onion and sugar snap peas; cook 4-5 minutes or until vegetables are crisp-tender, stirring frequently. Drain, if necessary.
Reduce heat to medium. Add kielbasa, milk and cheese to vegetables. Cook over medium heat for 3 to 4 minutes or until cheese is melted and sauce is smooth, stirring constantly.
Add cooked penne; stir gently to coat. Cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
Makes 4 servings
**This recipe comes from the February 2004 Pillsbury One-Dish Meals cookbook magazine.**