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- 1 pound uncooked chorizo or hot Italian sausage
- 2 cloves garlic, minced
- 3 14 ounce can chicken broth or vegetable broth
- 2 cups bottled salsa
- 1 - 2 canned chipotle peppers in adobo sauce, drained and finely chopped
- 1 teaspoon dried oregano, crushed
- 1 teaspoon ground cumin
- 10 ounces dried vermicelli or angel hair pasta
- 1 cup chopped zucchini (1 small)
- 2/3 cup shredded mozzarella or asadero cheese
- 1/4 cup snipped fresh cilantro or Italian (flat-leaf) parsley
- Fresh cilantro sprigs (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 6,
- cal. (kcal) 621,
- Fat, total (g) 36,
- chol. (mg) 82,
- sat. fat (g) 14,
- carb. (g) 43,
- fiber (g) 3,
- pro. (g) 30,
- vit. A (IU) 583,
- vit. C (mg) 9,
- sodium (mg) 2129,
- calcium (mg) 141,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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