1 lb. Turkey Kielbasa
2c (Packed) Kale/Spinach Mix, chopped
1 can Roasted Garlic Tomatoes, drained well!
2tsp McCormick’s Cajun Season
1tsp Garlic Powder
1/8tsp Sea Salt
1/2 pkg. Frozen Peppers/Onions Mix
1-2tsp Jalapeno, deseeded, minced
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1/2c canned Queso Blanco
1 jar Alfredo
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Whole Wheat Penne Noodles (5-6c when cooked)
Water
Pinch Sea Salt
1tsp Extra Virgin Olive Oil
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Optional (I DO!): Shredded Moz. Cheese (To sprinkle), Grated Parmesan Cheese (To Sprinkle)
Bring Water, Sea Salt, and Extra Virgin Olive Oil to boil (For Penne Noodles).
Preheat Oven (If using Cheese Option).
Cut Kielbasa into diagonal chunks. Butter Flavor Cooking Spray a separate pot, add first 8 ingredients (Listed above). Cook down juices. Then, add in Queso and Alfredo. Simmer Queso/Alfredo Sauce while you cook Penne Noodles, stirring frequently.
Drain Noodles, well. Add 5-6c Cooked Noodles to Butter Flavor Sprayed Baking Dish. Mix in Sauce with Noodles. Top with Handful of Cheese, then sprinkle with Grated Parmesan Cheese. Bake, til cheese is nicely melted. Serve.
(Photo Below: Cooking Down Juices)
Healthier Options: Use 1/2 TURKEY Kielbasa. Cut Back on Sauce and Cheese Use. Rice Noodles or Zucchini Noodles in place of above Noodles.
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