Southwestern-Style Fettuccine
Source of Recipe
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List of Ingredients
10 oz fettuccine
1 can creamed corn (15 oz)
2/3 c skim milk
2 t fat-free chicken broth
1/4 t ground cumin
1 med red bell pepper, thinly sliced
1 T onion powder
1 can corn kernels, drained (15 oz)
1 c fat-free Monterey Jack cheese, shredded
1 can Mexican tomatoes and jalapenos, drained (15 oz)
Recipe
Cook fettuccine according to package directions; drain well and
return to pan to keep warm. Combine creamed corn and milk in
a food processor or blender and process until smooth. Lightly
spray a large nonstick skillet with nonfat cooking spray. Pour
chicken broth into skillet and heat over medium-high heat. Add
cumin, red pepper and onion powder to hot broth and cook about
five minutes, until peppers soften. Gradually add corn-milk
mixture, corn kernels, and shredded cheese to skillet and cook
until cheese is melted and sauce thickens. Heat tomatoes in
small saucepan or microwave until heated through. Pour corn
sauce over pasta and toss with tomatoes. Serve immediately
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