Fettuccine in a spicy Mexican cream sauce.
|12 ozs.||Fettuccine, dry|
|1/2 cup||Red Bell Pepper, diced|
|8||Green Onion, 1 bunch, sliced|
|1 16-oz. jar||Pace® Chunky Salsa, as mild or hot as you like|
|1 4-oz. can||Black Olives, sliced|
|1 1.25-oz. can||Green Chiles, as mild or hot as you like|
|8 ozs.||Cream Cheese|
|Tabasco Sauce, if needed to taste|
Heat enough water to cook the Fettuccine according to the package directions. Dice the Red Bell Pepper. Slice the Green Onions.
In a large skillet, crumble and brown the Chorizo along with the diced pepper on medium low heat. Stir the Pace® Chunky Salsa, the drained Black Olives and the Green Chiles into the skillet and heat until simmering then reduce the heat to low.
Begin preparing the fettuccine as directed.
Stir the sliced onions into the skillet. Add the Cream Cheese and use the spoon to break it up into smaller pieces in the skillet. Stir every minute or so until the cheese is blended in. If it starts to boil before the fettuccine is done, turn off the heat and let sit on the burner. Taste and add Tabasco Sauce if necessary to increase spiciness.
Drain the fettuccine. Transfer the sauce to the empty fettuccine pot. Add the drained fettuccine and combine the two.
I tend to buy the Salsa and Chiles on the milder side because you can always increase the spiciness with Tabasco but you can not so easily decrease it.
For some the sauce may be too thick so here are some suggestions for a thinner sauce: use Pace® Picante Sauce instead of the Chunky Salsa and/or use Sour Cream instead of the Cream Cheese and/or add some tomato juice or use a can of diced tomatoes undrained and/or add some of the water that boiled the fettuccine.
Source: A dish I had at a Mexican restaurant in Kansas City many years ago inspired me to create this.
Nutrition Facts per Serving:
68g Fat (54.5% calories from fat)
8g Dietary Fiber
Exchanges per Serving:
4 1/2 Grain(Starch)
4 1/2 Lean Meat
10 1/2 Fat.
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