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Southwestern Skillet Pizza

Source: Houston Chronicle-10/16/99





List of Ingredients



• 1/4 cup nonfat, low sodium chicken broth, or veggie broth
  
• 1/2 medium onion, sliced
  
• 1 medium garlic clove, crushed
  
• 1 small green bell pepper, sliced
  
• 1/4 pound mushrooms, sliced (about 1 1/2 cups)
  
• 1 1/4 cups canned crushed tomatoes
  
• 1 teaspoon ground cumin
  
• 1 cup frozen corn kernels, thawed
  
• 2 medium jalapeno peppers, seeded and chopped
  
• salt and fresh ground pepper
  
• 1/4 pound fresh or dried fettuccine
  
• 2 ounces Monterey jack cheese (about 1/3 cup grated)
  
• 1/4 cup chopped cilantro
  






Instructions



1. Heat 3 to 4 quarts water to boiling in a large pot. In a 10" nonstick skillet, heat broth over medium heat, then add onion. Saute 10 minutes.
   
   
2. Add garlic, green pepper and mushrooms to skillet and saute 5 minutes. Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste in skillet and simmer gently for 10 minutes.
   
   
3. Meanwhile, cook fettuccine in pot 2 to 3 minutes, if fresh, 9 minutes if dried. Drain and add to skillet. Cook 10 minutes, blending the sauce and noodles together. Remove from heat and add cheese. Cover and let cheese melt for 3 minutes. Sprinkle cilantro on top, cut into wedges and serve.
   
4. Servings: 2