Tag Archives: green chile

Spicy Sausage Pasta

15 Mar

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This week, I was craving some sort of a zesty pasta dish with sausage. After a few searches, I ran across this recipe and knew they were the flavors I was looking for. The smoky turkey sausage with the tomatoes, green chiles, pepper jack cheese, and creamy sauce made for a delicious dinner. And the pasta of course hit the spot – I’ve never met a carb I didn’t like! It was exactly what this pregnant lady was wanting.

What’s even better is, if you have an oven safe pan, you can make the whole meal in one dish! Gotta love less dishes to do after a great simple meal. Also, the original recipe has Weight Watchers info and tips to make this a lower calorie meal. (see the link below) Enjoy!

Spicy Sausage Pasta

Ingredients:
1 tsp extra virgin olive oil
1/2 of an onion, chopped
13 oz smoked turkey sausage, sliced
2 cloves garlic, minced
2 1/4 cups chicken broth
10 oz can Ro-Tel tomatoes & green chiles
1/2 cup half and half
1/2 tsp salt
1/2 tsp black pepper
10-12 oz uncooked bowtie pasta
4 oz pepper jack cheese, shredded
2 medium green onions, diced

Yield: 6 servings

Directions:
In a large skillet or sauté pan (oven-safe if you have it), add the olive oil and bring over medium heat. Add the onions and sausage to the pan and cook for 5-6 minutes until sausage is browned and onions are tender. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant.

Add the broth, Ro-Tel, half and half, salt, and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture to a boil. Reduce the heat to medium-low and keep covered. Simmer for 15 minutes or until the pasta is cooked.

Set your oven to broil and make sure one of your oven racks is in the top 1/3 of the oven. Remove the pan from the heat and mix in half of the shredded cheese. If your skillet is oven-safe, you may continue to use it in the following steps. If it isn’t or you aren’t sure, transfer the pasta into a baking dish. (either a 7×11 or 9×13 dish would work)

Sprinkle the remaining shredded cheese over the top of the pasta. Place the dish in the top 1/3 of the oven and broil for a few minutes until the cheese is melted and beginning to brown (keep checking because broiling can happen really fast!). Remove from oven and sprinkle the green onions on top. Serve while hot and enjoy!

Source: Slightly adapted from Emily Bites

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Green Chile Soup

14 Oct

I’ve become such a fan of green chiles, especially after visiting New Mexico and having my fill there. I especially find myself adding them to pizzas for some extra spice. (pepperoni and green chile is amazing!) When I saw this soup recipe I knew it was a must try. You can easily make it vegetarian or add some shredded chicken to make it even more filling and flavorful. Feel free to use canned green chiles, but I opted to use a few fresh roasted ones instead.

Top this with some sour cream, shredded cheese, or fresh cilantro, which I always go overboard with. Or whatever you think sounds fitting and delicious. But be warned, if you have a sensitive tongue, this soup has some kick to it!

Green Chile Soup

Ingredients:
2 Tbsp butter
1 shallot, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained and diced
6 cups chicken or vegetable broth
1/2 tsp chili powder
1 tsp ground cumin
Salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
3/4 cup milk or heavy cream

Yield: 4-6 servings

Directions:
Heat a large pot over medium heat. Melt the butter and sauté the shallot and celery for about 5 minutes. Stir in the garlic and green chiles and sauté for about 3 more minutes. Pour in the broth, chili powder, cumin, salt, and pepper and bring to a boil. Cover the pot with a lid and reduce heat to a simmer. Simmer the soup for 10-15 minutes and then remove from the heat. Using an immersion blender, carefully puree the soup and return it to heat. Stir in the diced carrots and cook until they’re softened, about 5 minutes (I cut mine pretty small). Stir in the corn and cream/milk and let it simmer for a few more minutes.

Serve hot with any toppings you like. Enjoy!

Source: Slightly adapted from Lauren’s Latest