4 servings
Ingredients:
3 cups dry rotelle or wagonwheel pasta (8 ounces)
3 cups water
1 cup evaporated milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon Jalapeños, diced
1/2 cup shredded Monterey Jack cheese
BOIL pasta and water in large saucepan, stirring frequently, for 8 to 10 minutes or until pasta is tender and water is almost gone. Add evaporated milk, bell pepper, green onions, olives and jalapeños; bring to a boil.
REDUE heat to medium; cook, stirring frequently, until sauce has thickened slightly. Add cheese; stir until cheese is melted and sauce is thickened. Season with salt.
Showing posts with label jalapeno pepper. Show all posts
Showing posts with label jalapeno pepper. Show all posts
Fettuccine Chicken Tequila
Ingredients:
1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter or margarine
1/2 cup low sodium chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
COOK pasta according to package directions; drain.
SAUTE cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.
POUR soy sauce over diced chicken. Marinate for 5 minutes.
COOK onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
TOSS with hot pasta and serve immediately.
1 pound spinach Fettuccine, uncooked
1/2 cup chopped fresh cilantro
2 tablespoons minced garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter or margarine
1/2 cup low sodium chicken broth
2 tablespoons gold tequila
2 tablespoons lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/2 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
COOK pasta according to package directions; drain.
SAUTE cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add chicken broth, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a pastelike consistency. Set aside.
POUR soy sauce over diced chicken. Marinate for 5 minutes.
COOK onion and peppers, stirring occasionally, with remaining butter over medium heat until wilted. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring to a boil, until chicken is cooked through, about 3 minutes.
TOSS with hot pasta and serve immediately.
Angel Hair Pasta with Tuna and Tomato Sauce
4 Servings
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1/2 red bell pepper, seeded, chopped
1/2 green bell pepper, seeded, chopped
1 tablespoon minced jalapeno chili
2 garlic cloves, minced
1 1/2 drained canned diced tomatoes
1/2 cup bottled clam juice
1/3 cup chopped fresh cilantro
1/2 cup dry white wine
1/4 cup water
3 tablespoons fresh lemon juice
1/4 teaspoon crushed dried red pepper
1/2 cup all purpose flour
1/2 teaspoon garlic powder
4 6 to 8 ounce tuna steaks
12 ounces angel hair pasta
1/4 cup freshly grated Parmesan cheese
additional chopped fresh cilantro
MELT 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium high heat. Add both bell peppers, jalapeno and minced garlic; saute until peppers are almost tender, about 5 minutes. Add tomatoes, clam juice, 1/3 cup cilantro, wine, water, lemon juice and dried red pepper. Bring to boil. Reduce heat; simmer until flavors blend, about 5 minutes. Season with salt and pepper.
MIX flour and garlic powder in shallow bowl. Season tuna with salt and pepper. Coat with flour mixture, shaking off excess.
MELT remaining 1 tablespoon butter with 1 tablespoon oil in another heavy large skillet over high heat. Add tuna to skillet and saute until just opaque on the outside, about 2 minutes per side. Bring sauce to simmer over medium heat. Add tuna; cook until opaque in center, about 2 minutes.
COOK pasta and drain. Transfer to a serving bowl. Spoon sauce over. Sprinkle with Parmesan and cilantro and serve.
Gazpacho Pasta Salad
Ingredients:
cucumber,
garlic,
green bell pepper,
green onion,
jalapeno pepper,
lime,
rotelle,
tomato juice,
tomatoes
20 Min to prepare
10 Min to cook
READY BY 2 Hrs 30 Min
6 servings
INGREDIENTS
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice
COOK pasta for 8 to 10 minutes or until al dente; drain.
TOSS pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice together in a large bowl.
REFRIGERATE for 2 hours. Toss again before serving.
TIP: Add 1 cup of cooked chicken or shrimp to make a main dish.
10 Min to cook
READY BY 2 Hrs 30 Min
6 servings
INGREDIENTS
1/2 pound rotelle pasta
4 green onions, chopped
1 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
2 tomatoes, chopped
1 cucumber
1/4 cup olive oil
1/4 teaspoon salt
1 clove garlic, crushed
1/4 cup fresh lime juice
1/4 teaspoon ground black pepper
6 fluid ounces tomato juice
COOK pasta for 8 to 10 minutes or until al dente; drain.
TOSS pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice together in a large bowl.
REFRIGERATE for 2 hours. Toss again before serving.
TIP: Add 1 cup of cooked chicken or shrimp to make a main dish.
Pappardelle with Feta Cheese Sauce
Ingredients:
black peper,
feta cheese,
garlic,
green olives,
jalapeno pepper,
lemon juice,
papperdelle,
ricotta,
thyme,
yogurt
2 large servings.
INGREDIENTS
1/2 to 1 whole jalapeno or serrano chile pepper cut
fresh thyme
1 clove garlic
1/4 pound strong-flavor feta cheese
1/2 cup non-fat plain yogurt
3 tablespoons reduced-fat ricotta
1 teaspoon lemon juice
8 olives
8 ounces fresh pappardelle or other fresh pasta, such as linguine
Freshly ground black pepper to taste
WASH , trim and seed chile pepper. Wash and dry thyme leaves and remove from stems. With food processor running, put garlic, chile pepper and thyme leaves through food processor to chop. Turn off processor and add feta, yogurt, ricotta and lemon juice and process to mix well.Pit olives and chop and add to cheese mixture.
COOK pasta.
DRAIN and mix with cheese mixture. Season with black pepper and serve.
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