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Add a photoServings: 4
Ingredients
- 3 c. Corkscrew pasta
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Chopped garlic
- 1/2 tsp Dry oregano
- 1 can Minced green chiles - (4 ounce)
- 2 pkt Frzn corn kernels - (10 ounce ea) thawed
- 1 jar Sliced pimientos - (4 ounce) liquid removed
- Â Â Chicken or possibly vegetable broth to moisten mix
- 1/4 c. Prepared salsa or possibly more to taste
- Â Â Salt to taste
- Â Â Tabasco sauce to taste
- 1/2 c. Chopped fresh cilantro
Directions
- Bring a pot of salted water to a boil. Add in pasta and cook till tender but still hard to the bite, 8 to 10 min.
- Saute/fry garlic in extra virgin olive oil for a few seconds, add in oregano, chiles, corn and pimientos and bring to a simmer. Add in some chicken broth to moisten and keep hot, till the pasta is done.
- Drain pasta and return to pot, off heat. Add in corn sauce and salsa to taste. Sprinkle with tabasco and mix with fresh cilantro. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 753 | |
| Calories from Fat 457 | 61% |
| Total Fat 50.72g | 63% |
| Saturated Fat 14.08g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 233mg | 78% |
| Sodium 559mg | 23% |
| Potassium 815mg | 23% |
| Total Carbs 12.68g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.34g | 1% |
| Protein 59.59g | 95% |
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