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Southwestern pasta

Yield: 6 Servings

Ingredients:

• 12 oz WAGON WHEEL PASTA
• 2 lb RED PEPPERS
• 2 tb OLIVE OIL
• 1 ea MEDIUM ONION CHOPPED
• 1 ea JALAPENO PEPPER SEED CHOP
• 1 c CHICKEN BROTH
• 1/4 lb MONTEREY JACK CHEESE

Instructions:

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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