• 2 1/2 C. dry penne pasta
• 6 Tbsp. butter
• 6 Tbsp. flour
• 1/2 tsp. salt
• 3 1/2 C. chicken broth
• 1 C. heavy cream
• 2 tsp. fresh rosemary, minced fine
• 1 tsp. fresh thyme
• fresh ground pepper
• 3 C. Nueske's Kielbasa, sliced thin (3/4 lb.)
• 10 oz. frozen green peas
• 1/2 C. dried bread crumbs
• 1/2 C. grated Parmesan cheese

Cook pasta. Rinse and set aside. In medium saucepan melt butter over medium heat. Add flour, then blend in broth until sauce is smooth and thickened. Whisk in the cream, salt, rosemary, thyme and pepper. Add the kielbasa and peas. In separate bowl combine the bread crumbs and Parmesan cheese. Spread the pasta in 9 x 13 baking dish. Spoon the kielbasa mixture over the pasta. Sprinkle the bread crumb mixture evenly over the top. Bake uncovered for 30 minutes at 350°. Place under the broiler for a few seconds if not browned to your liking.