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Ingredients
- 1Â 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
- 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.
- Pour over the pasta and enjoy.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1452g | |
| Calories 3244 | |
| Calories from Fat 1431 | 44% |
| Total Fat 162.99g | 204% |
| Saturated Fat 98.54g | 394% |
| Trans Fat 0.0g | |
| Cholesterol 448mg | 149% |
| Sodium 2144mg | 89% |
| Potassium 2209mg | 63% |
| Total Carbs 350.56g | 93% |
| Dietary Fiber 17.7g | 59% |
| Sugars 32.56g | 22% |
| Protein 94.9g | 152% |
