The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Fettuccine Fiesta

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 lb. Chorizo
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.


Other Information:

Source: A dish I had at a Mexican restaurant in Kansas City many years ago inspired me to create this.

Preparation: 0:20
Cook: 0:15
Total: 1:00

Servings: 4

Nutrition Facts per Serving:
1115 Calories
68g Fat (54.5% calories from fat)
44g Protein
84g Carbohydrate
8g Dietary Fiber
162mg Cholesterol
2643mg Sodium.

Exchanges per Serving:
4 1/2 Grain(Starch)
4 1/2 Lean Meat
1 Vegetable
0 Fruit
10 1/2 Fat.

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