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Ingredients
- ½ jalapeño – diced with seeds
- ½ onion – diced
- 3 – 4 vine ripe tomatoes – diced
- 3 cloves garlic – chopped
- ½ cup fresh Italian parsley
- ¼ cup chicken broth
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. dried oregano
- 1 tbs. butter
- 2 tbs. olive oil
- Fresh grated Parmesan or Romano cheese
- 1 lb. of your favorite macaroni
Directions
- Heat a large frying pan with the olive oil. Add the jalapeño, onion, garlic, parsley and tomatoes. Sauté until the onion is softened and the garlic is fragrant.
- Add the butter and the chicken broth and continue to cook on a gentle heat.
- Prepare the macaroni as directed and lift, draining as you do, into the tomato sauce.
- Garnish is with a drizzle of olive oil and fresh grated cheese, fresh black pepper and a nice crusty loaf of bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 43g | |
| Recipe makes 5 servings | |
| Calories 101 | |
| Calories from Fat 82 | 81% |
| Total Fat 9.27g | 12% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 363mg | 15% |
| Potassium 74mg | 2% |
| Total Carbs 2.3g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.54g | 0% |
| Protein 2.6g | 4% |
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