Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz WAGON WHEEL PASTA
2 lb RED PEPPERS
2 tb OLIVE OIL
1 ea MEDIUM ONION, CHOPPED
1 ea JALAPENO PEPPER, SEED, CHOP
1 c CHICKEN BROTH
1/4 lb MONTEREY JACK CHEESE, SHRED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. DRAIN, PLACE PASTA IN A
LARGE BOWL. MEANWHILE, CUT HALF OF 1 RED PEPPER INTO 1" STRIPS. SET
ASIDE. CUT THE REMAINING PEPPERS INTO 1" PIECES. IN A SKILLET, SAUTE
THE PEPPER STRIPS IN OIL FOR 5 MINUTES OR UNTIL CRISP TENDER. WITH
SLOTTED SPOON REMOVE THE PEPPER STRIPS TO THE BOWL. IN THE SAME
SKILLET, ADD REMAINING PEPPERS, ONION, AND JALAPENO PEPPER. COOK FOR
7 MINUTES OR UNTIL TENDER. ADD CHICKEN BROTH AND BRING TO A BOIL.
REDUCE HEAT TO LOW, COVER AND SIMMER FOR 10 TO 15 MINUTES. SPOON
MIXTURE INTO FOOD PROCESSOR AND PUREE UNTIL SMOOTH. POUR OVER PASTA.
SPOON PASTA ONTO SERVING PLATE. SPRINKLE WITH CHEESE. GARNISH WITH
JALAPENO PEPPER. SERVE WITH TOSSED GARDEN SALAD AND CRUSTY FRENCH
BREAD. MAKES 6 SERVINGS, EACH = 364 CALORIES, 12 g FAT, 17 mg CHOL,
239 mg SODIUM.

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