Spaghetti Twists With Spicy Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | c | Bottled Italian or "lite" |
| Italian salad dressing | ||
| 1 | lb | Boneless chicken breasts cut |
| into thin strips | ||
| 4 | t | Finely chopped fresh |
| cilantro -or- | ||
| 2 | t | Dried cilantro, divided |
| 1/8 | t | Plus |
| 1/4 | t | Ground cumin, divided |
| 1 | Onion, chopped | |
| 8 | Tomatoes, chopped -or- | |
| 1 | 28-oz crushed tomatoes | |
| 1 | 4-oz chopped green chiles | |
| 1/2 | t | Sugar |
| 1/4 | t | Hot pepper sauce |
| 12 | oz | Spaghetti twists or fusilli |
| pasta cooked and drained | ||
| 1 | c | Finely shredded Monterey |
| Jack or Cheddar cheese | ||
| about 3 oz = 1 cup |
INSTRUCTIONS
In large skillet, heat 2 tablespoons Italian dressing and cook chicken with cilantro--1 teaspoon fresh or 1/2 teaspoon dried--and 1/8 teaspoon cumin until done. Set aside. Heat an additional 2 tablespoons Italian dressing and cook onion 3 minutes or until almost tender. Add tomatoes, chiles with their liquid, sugar, hot pepper sauce, remaining 1/4 cup Italian dressing and 1/4 teaspoon cumin. Bring mixture to a boil. Simmer about 20 minutes. Stir in cooked chicken and remaining cilantro. Heat through. To serve, spoon sauce over pasta and sprinkle with cheese. Yields about 4 servings. FROM NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 156
Total Fat: 17.6g
Cholesterol: 136.4mg
Sodium: 636.1mg
Potassium: 778.1mg
Carbohydrates: 12.1g
Fiber: 2.7g
Sugar: 7g
Protein: 47.6g