Mexican Chorizo Noodle Bowl
pound uncooked chorizo or hot Italian sausage
cloves garlic, minced
14 ounce can chicken broth or vegetable broth
cups bottled salsa
canned chipotle peppers in adobo sauce, drained and finely chopped
teaspoon dried oregano, crushed
teaspoon ground cumin
ounces dried vermicelli or angel hair pasta
cup chopped zucchini (1 small)
cup shredded mozzarella or asadero cheese
cup snipped fresh cilantro or Italian (flat-leaf) parsley
Fresh cilantro sprigs (optional)
- Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
- Stir broth, salsa, chipotle pepper, oregano, and cumin into Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in vermicelli and zucchini. Simmer, uncovered, for 2 to 3 minutes more or until vermicelli is tender but still firm, stirring occasionally. Remove Dutch oven from heat; stir in 1/3 cup of the mozzarella cheese and the cilantro.
- Transfer to a warm serving dish. Sprinkle with the remaining 1/3 cup mozzarella cheese. If desired, garnish with additional cilantro. Makes 6 main-dish servings.
Nutrition Facts(Mexican Chorizo Noodle Bowl)
- Per serving:
- 621 kcal cal.,
- 36 g fat
- (14 g sat. fat,
- 82 mg chol.,
- 2129 mg sodium,
- 43 g carb.,
- 3 g fiber,
- 30 g pro.
- Percent Daily Values are based on a 2,000 calorie diet