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Full Online Book HomeLearning KitchenPasta And Pastasauces - Southwestern Skillet Pizza
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Pasta And Pastasauces - Southwestern Skillet Pizza Post by :south205 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1023

Click below to download : Pasta And Pastasauces - Southwestern Skillet Pizza (Format : PDF)

Pasta And Pastasauces - Southwestern Skillet Pizza

1/4 cup nonfat, low sodium chicken broth
1/2 medium onion, sliced
1 medium garlic clove, crushed
1 small green bell pepper, sliced
1/4 pound mushrooms, sliced, (about 1 1/2 cups)
1 1/4 cups canned crushed tomatoes
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
2 medium jalapeno peppers, seeded and chopped
salt and fresh ground pepper
1/4 pound fresh or dried fettuccine
2 ounces Monterey jack cheese, (about 1/3 cup grated)
1/4 cup chopped cilantro


Heat 3 to 4 quarts water to boiling in a large pot.

In a 10" nonstick skillet, heat broth over medium heat, then add onion. Saute 10 minutes. Add garlic, green pepper and mushrooms to skillet and saute 5 minutes. Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste in skillet and simmer gently for 10 minutes.

Meanwhile, cook fettuccine in pot 2 to 3 minutes, if fresh, 9 minutes if dried. Drain and add to skillet. Cook 10 minutes, blending sauce and noodles together. Remove from heat and add cheese. Cover and let cheese melt for 3 minutes. Sprinkle cilantro on top, cut into wedges and serve.

Source: "Houston Chronicle-10/16/99"

Serving Ideas : Serve with Black Bean Salad (see recipe)

NOTES : Any type of cheese, such as Cheddar or fontina, may be used.

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