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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Used to be husband's favorite dish, until he requested it so much he got sick of it (this took years to happen). We used to call it Skillet Pasta Pie, but we never used a skillet and it has no crust. Ingredients:
1 (4 ounce) can green chilies |
1/2 onion |
5 garlic cloves |
1 green bell pepper |
1/2 lb sliced mushrooms |
1 (15 ounce) can crushed tomatoes |
2 teaspoons cumin |
2 cups frozen corn |
8 ounces fettuccine |
12 ounces monterey jack cheese |
2 tablespoons fresh basil |
Directions:
1. Place large pot of water on to boil fettuccine, when water begins to boil add fettuccine and cook until tender.
2. Meanwhile, dice bell peppers and shred Monterey Jack cheese.
3. Coat large pot with cooking spray and place over medium heat.
4. Add onion, garlic, bell peppers and mushroom and saute for 10 minutes.
5. Add green chiles, crushed tomatoes, cumin, corn to sauteed vegetables.
6. Drain fettuccine and then add to tomato mixture and blend until pasta is well covered.
7. Remove from heat and sprinkle cheese on top. Cover pot and allow to sit until cheese is well melted.
8. Sprinkle basil on top and then serve.
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