Chile Alfredo And Pasta Recipe

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Servings: 1

Ingredients

  • 1 1/2 c. Penne pasta, (or possibly whatever you like best)
  • 1/2 c. Butter or possibly margarine
  • 1/2 c. Flour
  • 1/2 c. Lowfat sour cream
  • 1 c. Whole lowfat milk
  • 1 c. Shredded Jarlsberg Swiss cheese
  • 1/2 c. Brie cheese
  • 1/2 tsp Grnd nutmeg
  • 1/2 tsp White pepper
  • 2 Tbsp. Chile oil
  • 1/2 c. Minced onion
  • 1/4 c. Chopped garlic
  • 1/2 c. Minced tomato
  • 1/4 c. Fresh chopped jalapeno chiles
  • 1/4 c. Fresh chopped Thai chiles
  • 1/4 c. Fresh chopped cayenne chiles
  • 1/4 c. Fresh chopped habanero chiles
  • 1/4 c. Fresh chopped warm yellow wax chiles
  • 1 c. Fresh chicken stock

Directions

  1. Prepare pasta in regular fashion. In a heavy skillet, heat oil and saute/fry' onion, garlic and chiles till soft. Add in tomatoes and chicken stock. Bring to a boil and allow to reduce to about half. Strain and reserve both the stock and the veggies. In a sauce pan, heat the butter, then added flour till butter has been absorbed and the flour makes a paste. Transfer paste to the skillet used for the veggies and add in lowfat sour cream, lowfat milk and reserved veggie stock. Simmer till it begins to thicken. Add in cheese, continually stirring to allow even melting. Add in nutmeg, white pepper and about 1/4 c. of reserved sauteed veggies and continue to simmer till it forms a thick cream.
  2. Pour over the pasta and enjoy.

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