SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Mexican Chorizo Noodle Bowl

Makes: 6 servings

Start to Finish 40 mins

Ingredients

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)

Directions

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.

Nutrition Facts (Mexican Chorizo Noodle Bowl)

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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe