Southwest Pasta Food

SOUTHWESTERN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.
• Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

SOUTHWESTERN PASTA

Steps:

• Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings.
• In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes.
• Stir in the tomatoes, corn and chiles and cook 2 minutes longer.
• Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes.
• Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.

SOUTHWESTERN PASTA SALAD

Steps:

• Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

SPICY SOUTHWEST PASTA SALAD

Steps:

• Cook pasta in salted boiling water until tender.
• Drain pasta and rinse with cold water.
• Combine all remaining ingredients in a large bowl.
• Add pasta and stir until the pasta is coated.
• Refrigerate at least an hour before serving.

SOUTHWEST PASTA SALAD

Steps:

• Cook the pasta according to package directions.
• Drain and rinse the beans and corn.
• Drain the cooked pasta, and combine with corn, beans, salsa, and salad dressing.
• Mix well and cool for at least one hour.

ZESTY SOUTHWESTERN PASTA SALAD

Steps:

• Prepare pasta according to package instructions.
• When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
• Drain and rinse under cold water.
• In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
• Gently stir in pasta and set aside.
• Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
• Garnish with the remaining cilantro.
• Cover and chill at least 2 hours.

SOUTHWEST CHICKEN PASTA

Steps:

• Bring a large pot of water to a boil.
• Add 2 1/2 tsp of salt and penne to the boiling water. Cook according to package directions.
• Sprinkle the chicken with the remaining 1/2 tsp of salt and the oregano.
• Cut the chicken across the short side to create strips.
• Heat the olive oil in a wide skillet over high heat.
• When the oil is hot, add the chicken.
• Spread it out into a single layer.
• Then add the sliced peppers.
• Cook without stirring for about 5 min - you would like the chicken to brown a little bit. If it seems as if it will burn, stir it.
• Add the salsa, stir and cook for about 5 more min or until the chicken is cooked through.
• Remove the skillet from the heat.
• Stir in the sour cream.
• Spoon cooked penne into a serving bowl or onto plates.
• Top with the chicken mixture.
• Sprinkle with chopped cilantro, if desired, and a little of the shredded cheese.

SOUTHWEST PASTA SKILLET

Steps:

• Mix cream cheese spread, seasoning and milk until blended. Cook and stir chicken and peppers in large nonstick skillet on medium-high heat 7 to 8 min. or until chicken is done, stirring occasionally. Add tomatoes, corn and cream cheese mixture; cook and stir 3 min.
• Add pasta and 1/2 cup shredded cheese; cook and stir 1 to 2 min. or until cheese is melted.
• Top with remaining shredded cheese. Remove from heat. Cover; let stand until cheese is melted.

SOUTHWEST CHICKEN PASTA SKILLET

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until evenly browned on both sides. Sprinkle with red pepper.
• Add Pasta, Seasoning and water; stir. Cover; cook on medium heat 7 to 9 min. or until pasta is tender.
• Remove chicken from skillet; set aside. Add green peppers and corn to pasta mixture in skillet; mix well. Top with chicken; cook, covered, 5 min. or until heated through. Sprinkle with Croutons and Parmesan.

SOUTHWEST PASTA BAKE

Steps:

• Cook pasta according to package directions. Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano; set aside. , In a nonstick skillet, cook beef over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture., In a 13x9-in. baking dish coated with cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving.

SOUTHWESTERN SPAGHETTI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin and salt; bring to a boil. Stir in spaghetti; return to a boil. , Boil for 6 minutes., Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in beef and heat through. Sprinkle with cheese.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

SOUTHWESTERN PASTA BAKE

Steps:

• Preheat the broiler to high and position the rack 8 inches from the heat.
• Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center.
• While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeños and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce.
• In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
• Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.