southwestern pasta

Categories
Pasta
Yield
6 servings
MeasureIngredient
12 ounces WAGON WHEEL PASTA
2 pounds RED PEPPERS
2 tablespoons OLIVE OIL
1 each MEDIUM ONION, CHOPPED
1 each JALAPENO PEPPER, SEED, CHOP
1 cup CHICKEN BROTH
¼ pounds MONTEREY JACK CHEESE, SHRED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN, PLACE PASTA IN A LARGE BOWL. MEANWHILE, CUT HALF OF 1 RED PEPPER INTO 1" STRIPS. SET ASIDE. CUT THE REMAINING PEPPERS INTO 1" PIECES. IN A SKILLET, SAUTE THE PEPPER STRIPS IN OIL FOR 5 MINUTES OR UNTIL CRISP TENDER. WITH SLOTTED SPOON REMOVE THE PEPPER STRIPS TO THE BOWL. IN THE SAME SKILLET, ADD REMAINING PEPPERS, ONION, AND JALAPENO PEPPER. COOK FOR 7 MINUTES OR UNTIL TENDER.

ADD CHICKEN BROTH AND BRING TO A BOIL. REDUCE HEAT TO LOW, COVER AND SIMMER FOR 10 TO 15 MINUTES. SPOON MIXTURE INTO FOOD PROCESSOR AND PUREE UNTIL SMOOTH. POUR OVER PASTA. SPOON PASTA ONTO SERVING PLATE. SPRINKLE WITH CHEESE. GARNISH WITH JALAPENO PEPPER. SERVE WITH TOSSED GARDEN SALAD AND CRUSTY FRENCH BREAD. MAKES 6 SERVINGS, EACH = 364 CALORIES, 12 g FAT, 17 mg CHOL, 239 mg SODIUM.

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