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Mexican Chorizo Noodle Bowl

Makes: 6 servings
Start to Finish 40 mins
Mexican Chorizo Noodle Bowl
  • 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.

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

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