Title: Southwestern Pasta
Categories: Pasta
Yield: 6 Servings
| 12 | oz | WAGON WHEEL PASTA |
| 2 | lb | RED PEPPERS |
| 2 | tb | OLIVE OIL |
| 1 | | MEDIUM ONION, CHOPPED |
| 1 | | JALAPENO PEPPER, SEED, CHOP |
| 1 | c | CHICKEN BROTH |
| 1/4 | lb | 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.