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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