Heat cooking oil over medium heat in a large skillet. Add the sliced kielbasa and cook until it starts to crisp up on each side. Remove from the skillet onto a paper towel-lined plate. Drain the extra grease from the skillet.
Return the skillet to the stove. Add the onions and wine/broth, letting it bubble and loosen the brown bits from the bottom of the skillet. Add the thyme and stir until the liquid is almost evaporated.
Add the butter. Once it is melted, add the half and half and mustard. Bring it to a simmer and let it thicken a little before adding the Parmesan cheese. Stir until the cheese is melted and the mixture coats the back of a spoon.
Add the cooked pasta to the sauce and stir to coat the pasta.
To serve, either mix the kielbasa into the pasta or top each serving of pasta with some sausage
¾-1 lb. chicken breast, cut into bite-sized pieces
3 tablespoons cooking oil
1 15-oz. jar Alfredo sauce or make a white sauce using 2 tablespoons butter, 3 tablespoons flour, 15 oz. milk, and salt to taste. If using a white sauce, add ¼ cup Parmesan cheese to the sauce.
½ bottle (approx. 6 oz.) buffalo sauce
1 cup shredded mozzarella cheese
Cook noodles until al dente; drain.
Preheat oven to 350º.
While pasta is cooking, heat oil in a skillet. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning. Cook in oil until no pink remains.
Prepare white sauce if not using Alfredo sauce. In a 2-cup glass measuring cup, melt butter in the microwave. Stir in the flour and salt. Add milk and stir. Cook in the microwave, stirring every 30 seconds until the sauce thickens and boils. Stir in the Parmesan cheese.
Add the chicken, white sauce, buffalo sauce, and ½ cup mozzarella cheese to the pasta. Stir to combine. Pour into a 9”x9” baking dish. Sprinkle remaining mozzarella cheese over the top.
Note: Directions are for using a mixer with a dough hook, but this bread can be easily be made by hand.
In a large mixer bowl, combine 1 ¼ cups bread flour, yeast, and salt; blend well.
Heat 1 cup water, molasses, vegetable oil, and oatmeal until warm (120-130º).
Add the liquid mixture to the flour mixture. Using the mixing paddle, blend at a low speed until moistened, then beat 3 minutes at medium speed. Add whole wheat flour and nuts. Mix to combine.
Change to the dough hook. Add enough remaining bread flour to make a firm dough. Knead for 3 minutes.
Turn onto a lightly floured board. Work the dough into a ball with a smooth surface. Place in a lightly oiled bowl and turn to oil the top. Cover; let rise in a warm place until double (30 minutes-1hour).
Turn the dough onto a lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on a greased cookie sheet. Cover; let rise in a warm place until doubled (approximately 1 hour).
Combine egg and 1 tablespoon of water; brush the top of the loaf. Optional—you may sprinkle with oatmeal.
Bake in a preheated 375º oven for 30-40 minutes. Remove from cookie sheet and place on a cooling rack.