Chorizo Noodle Bowl

Once upon a time, we told baby sister Chickey that we would give her one whole penny if she ate a jalapeno pepper at Garfields.  Seeing as how she was quite young and had little concept of money, she jumped right on this.  I'm fuzzy on the exact details but I'm pretty sure that it ended in tears.

I tell you this only because confession is good for the soul.  

And spice is good for the soul.  Especially when it's 19 degrees outside.  

Chorizo Noodle Bowl
adapted from BHG

10 oz chorizo
1 tsp garlic
42 oz chicken broth
2 cups of salsa
2 chipotle peppers in adobo sauce, chopped
1 tsp oregano
1 tsp cumin
10 oz whole wheat spaghetti
1 zucchini, chopped
2/3 cup part skim mozzarella

In a large pot, cook the chorizo and the garlic until chorizo is done.  Add the chicken broth, salsa, peppers, oregano, and cumin. Bring to a boil, reduce heat, and cover.  Simmer for about 15 minutes.  

Uncover, increase the heat, add the pasta and the zucchini. Cook for about 10 minutes or until the pasta was done.  Remove from heat, stir in the cheese. 

Serving size 1 cup
Points plus 9

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