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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


 

 

 


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