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Converting a Salsa into a Side Dish. Recipe

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Converting a Salsa into a Side Dish.
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Ingredients

  • 1 package (8 oz) narrow
  • egg noodles
  • 4 Tablespoons of salted
  • butter
  • 1/2 cup diced green bell
  • pepper
  • 1/2 cup diced red bell
  • pepper
  • 2 Tbsp flour
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1 can (10.5 oz) chicken
  • broth
  • 1 cup whole kernel corn
  • (if using frozen, defrost to room temperature)
  • Cook noodles according to
  • package directions. In a large saucepan,
  • melt butter on medium=high heat; sauté' bell peppers in butter until softened
  • slightly, about 3 minutes. Whisk in
  • flour until the roux turns golden brown; stir in thyme, parsley, garlic powder
  • and broth, bring to a boil. Reduce heat
  • to medium, add in corn and noodles; let cook for 5 minutes to bring all to an

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1320g
Calories 512  
Calories from Fat 156 30%
Total Fat 17.46g 22%
Saturated Fat 6.67g 27%
Trans Fat 0.0g  
Cholesterol 73mg 24%
Sodium 3339mg 139%
Potassium 1249mg 36%
Total Carbs 42.1g 11%
Dietary Fiber 5.7g 19%
Sugars 6.78g 5%
Protein 48.67g 78%
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