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Summer Chicken and Vegetable Pasta (Yields 8 to 10 servings)
3 Tbsp. olive oil, divided
1 large onion, medium diced
1 large red pepper, medium diced
1 small jalepeño pepper, seeds and ribs removed, medium diced (optional)
1 lb. zucchini, medium diced
2 cloves garlic, minced
2 cup leaf spinach
1 cup corn (fresh or frozen)
2 chicken breasts, skinless, cut into 1" cubes
1 lb. tomato, medium diced
1 (4 oz.) can diced green chilies
2 tsp. dried oregano
Pinch of nutmeg
3
⁄
4
cup half and half
1
1
⁄
2
cup shredded cheddar cheese
1
⁄
4
cup cilantro, minced
1 lb. package fettuccini noodles
Begin by heating 2 tablespoons olive oil on medium heat in the 10" frying pan.
Add onion and red pepper and let cook for 2 to 3 minutes until vegetables are no
longer crisp. Add jalapeño and zucchini and cook for 2 minutes more, stirring
frequently. Add garlic and spinach, and let cook until spinach is wilted, about 2
minutes. Add corn and cook for an additional 2 minutes. Remove vegetables to a
bowl and reserve.
Add 1 tablespoon olive oil back into the frying pan and heat on medium high heat.
Add cubed chicken and cook until chicken is almost done, about 8 to 10 minutes.
Add reserved vegetables along with the tomato, chilies, oregano, nutmeg and half
and half back to the pan. Bring to a simmer and let cook for 10 minutes, stirring
frequently to the half and half does not scorch. In the meantime, cook fettuccini
noodles according to package directions; drain and reserve. Add cheddar cheese
and cilantro to chicken mixture and stir until cheese melts and thickens.
To serve, place fettucini noodles on a plate and top with chicken mixture.
Chorizo and Sweet Potato Chili (Yields 8 to 10 servings)
24 oz. chorizo, removed from plastic casing
1
⁄
2
Tbsp. olive oil
1 medium onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 Tbsp. oregano
2 Tbsp. chili powder
1 Tbsp. cumin powder
1 (40 oz.) can sweet potatoes packed in syrup, drained
3 cups chicken stock
2 (4 oz.) cans diced green chilies
2 (15.5 oz.) cans black beans, drained and rinsed
Garnish: sour cream, chopped cilantro and cheddar cheese
Place olive oil in 5 qt. Dutch oven and heat on medium heat. Add chorizo and cook
until it darkens, about 10 minutes. Turn off heat and remove as much fat from the
chorizo as possible. Return the heat to the pan and add onion and red pepper to
the chorizo. Cook for 5 to 7 minutes until vegetables are soft. Add garlic, oregano,
chili powder and cumin to the pan and bring the heat to low. Take the drained sweet
potatoes and process in a blender along with 1 cup of chicken stock. Pulse until
smooth. Add sweet potato purée to the chorizo mixture along with the additional
2 cups of chikcen stock. Add green chilies and black beans and bring to a slow
simmer. Allow chili to cook for 45 minutes to 1 hour. Serve chili in bowls and top
with sour cream, cilantro and cheddar cheese.
Recipes
Recipes