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Summer Chicken and Vegetable Pasta (Yields 8 to 10 servings)
3 Tbsp. olive oil, divided
1 large onion, medium diced
1 large red pepper, medium diced
1 small jalepeño pepper, seeds and ribs removed, medium diced (optional)
1 lb. zucchini, medium diced
2 cloves garlic, minced
2 cups leaf spinach
1 cup corn (fresh or frozen)
2 chicken breasts, skinless, cut into 1" cubes
1 lb. tomato, medium diced
1 (4 oz.) can diced green chilies
2 tsp. dried oregano
Pinch of nutmeg
3/4 cup half-and-half
1 1/2 cups shredded cheddar cheese
1/4 cup cilantro, minced
1 lb. package fettuccine noodles
Being by heating 2 Tbsp. olive oil on medium heat in the 9
ion and red pepper, and let cook for 2 to 3 minutes until vegetables are no longer
crisp. Add jalapeño and zucchini, and cook for 2 minutes more, stirring frequently.
Add garlic and spinach, ad let cook until spinach is wilted, about 2 minutes. Add
corn and cook for an additional 2 minutes. Remove vegetables to a bowl and
reserve.
Add remaining Tbsp. of olive oil back into the frying pan and heat on medium-high
heat. Add cubed chicken and cook until chicken is almost done, about 8 to 10
minutes. Add reserved vegetables, along with the tomato, chilies, oregano, nut-
meg and half-and-half to the pan. Bring to a simmer and let cook for 10 minutes,
stirring frequently so the half-and-half does not scorch. In the meantime, cook fet-
tuccine noodles according to package directions; drain and reserve. Add cheddar
cheese and cilantro to chicken mixture and stir until cheese melts and thickens.
To serve, place fettuccine noodles on a plate and top with chicken mixture.
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Recipes
⁄
" frying pan. Add on-
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Wards.com
Recipes
Chorizo and Sweet Potato Chili (Yields 8 to 10 servings)
24 oz. chorizo, removed from plastic casing
1/2 Tbsp. olive oil
1 medium onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 Tbsp. oregano
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 (40 oz.) can sweet potatoes packed in syrup, drained
3 cups chicken stock
2 (4 oz) cans diced green chilies
2 (15.5 oz) cans black beans, drained and rinsed
Garnish: sour cream, chopped cilantro and cheddar cheese
Place olive oil in 4
⁄
qt. Dutch oven and heat on medium heat. Add chorizo and
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cook until it darkens, about 10 minutes. Turn off heat and remove as much fat
from the chorizo as possible. Reheat the pan and add onion and red pepper to
the chorizo. Cook for 5 to 7 minutes until vegetables are soft. Add garlic, oregano,
chili powder and cumin to the pan, and bring the heat to low. Take the drained
sweet potatoes and process in a blender along with 1 cup of chicken stock. Pulse
until smooth. Add sweet potato purée to the chorizo mixture along with the addi-
tional 2 cups of chicken stock. Add green chilies and black beans, and bring to a
slow simmer. Allow chili to cook for 45 minutes to 1 hour. Serve chili in bowls and
top with sour cream, cilantro and cheddar cheese.
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