Southwestern-style pasta skillet
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (16-oz) wagon wheel or rotelle macaroni |
| ½ | pounds | Fully-cooked chorizo sausage, thinly sliced |
| 1 | large | Green pepper, diced |
| 1 | large | Onion, diced |
| 1 | small | Zucchini (about 6 ounces), diced |
| 2 | cans | (14 1/2- to 16-oz) low-sodium stewed tomatoes |
| 1 | can | (16-oz) no-salt-added whole-kernel corn, drained |
| 1 | can | (4-oz) diced mild or medium green chilies |
| Coarsely shredded Monterey Jack cheese for garnish | ||
Directions
Work Time: 30 minutes Total Time: 30 minutes 1. Prepare macaroni as label directs but do not add salt to water; drain and keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet.
3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.
4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
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