ITA-MEX SPICY CREAMY NOODLES

Bobby Webb

By
@Bobbycountry

While it is a winter weather mix outside, I decided to go to the kitchen and come up with a new recipe.
It has a bit of Italian and Mexican in the recipe.
It has heat in the Ro-Tel, and sweet in the sweet onion and sweet basil. Ohhh!! the cream is in the cream of mushroom soup.
Yes, it is a one dish meal.


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Rating:

Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

12 oz
wide egg noodles
1 lb
fulled cooked kielbasa sasauge
3 Tbsp
butter or margarine
1 medium
sweet onion, chopped
3/4 c
green bell pepper, chopped
3/4 c
red bell pepper, chopped
3 clove
garlic, chopped
1 can(s)
ro-tel, (tomatoes and green chilis), drained
1 can(s)
cream of mushroom soup (i used campbell's), undiluted
! can(s)
whole milk, use soup can
1-1/2 Tbsp
fresh sweet basil, chopped
6 oz
jarred mushrooms, drained
parsley for garnish, optional

Directions Step-By-Step

1
In a large pot, bring water to a boil, add salt and noodles, cook according to package directions.
2
Meanwhile, in a large non-stick skillet, on medium heat, brown kielbasa in butter for 5 minutes. Add onion, bell peppers and garlic, cook until vegetables are tender. Add Ro-Tel and stir, add mushrooms, and salt and pepper to taste.
3
In a medium bowl, Pour soup and milk together, whisk until smooth. Drain noodles, pour noodles into skillet. Add soup mixture and stir. Turn heat to simmer, cover, cook until heated. Serve with pasley, if desired, and french bread.

About this Recipe

Course/Dish: Pasta, Pork
Main Ingredient: Pasta
Regional Style: Mexican