Sausage and Corn Skillet Dinner

 Sausage and Corn Skillet Dinner

I love skillet meals.  They're so easy to make and they allow you to be so creative with the ingredients. I love to make them up as I go along and usually blend ingredients that I can imagine will be perfect together.  But I can’t take credit for this one.  This recipe was created a few years ago by my friend Marie over at the English Kitchen.  I adapted it just slightly this past weekend and can now say it will be one of my favorite "go-to" skillet meals from now on!

Sausage and Corn Skillet Dinner

1 tablespoon of olive oil

1 pound Kielbasa, sliced

1 large onion, diced

3 cloves of garlic, minced

2 cups chicken stock 

1 15 ounce can of creamed corn 

1/2 cup heavy cream,

8 ounce box of Farfalle (bowtie pasta)

salt and black pepper to taste

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

2 cups sharp white cheddar cheese, divided

2 spring onions, sliced both white and green parts

Slice the Kielbasa into rounds.  Heat the oil in a large skillet over medium heat.  Add the sausage and brown lightly on both sides. Transfer to plate lined with a paper towel and set aside.

Using the same skillet and sauté the onions until just softened.  Add the minced garlic and cook until just tender and fragrant. Add the sausage back to the skillet and stir to blend.

Stir in 1 ½ cups of the chicken stock, reserving the remaining half cup.  Add the can of creamed corn, the heavy cream and the thyme and marjoram.  Taste and then add salt and pepper to taste. Stir in the bow ties and bring to boil on high heat.  Once the mixture begins to boil, immediately lower heat to low and cover the skillet.  

Simmer for about 20 minutes, stirring occasionally, until sauce begins to thicken and pasta is tender.   If not enough liquid add a little more chicken stock and remaining cream.  You need enough to allow the pasta to cook in liquid.  Stir in 1 cup of the cheese to melt.  

Sprinkle the remaining cup of cheese on top and remove from heat.  

Cover with a lid and allow the cheese on top to melt.  
Scatter the spring onions over top and serve immediately.

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