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Categories:
green chilies onion garlic green bell pepper mushrooms tomatoes cumin frozen corn fettuccine cheese fresh basil
Viewed: 63 - Published at: 9 years agoIngredients
- 1 (4 ounce) can green chilies
- 12 onion
- 5 garlic cloves
- 1 green bell pepper
- 12 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
Method
- Place large pot of water on to boil fettuccine, when water begins to boil add fettuccine and cook until tender.
- Meanwhile, dice bell peppers and shred Monterey Jack cheese.
- Coat large pot with cooking spray and place over medium heat.
- Add onion, garlic, bell peppers and mushroom and saute for 10 minutes.
- Add green chiles, crushed tomatoes, cumin, corn to sauteed vegetables.
- Drain fettuccine and then add to tomato mixture and blend until pasta is well covered.
- Remove from heat and sprinkle cheese on top.
- Cover pot and allow to sit until cheese is well melted.
- Sprinkle basil on top and then serve.
