mexicali bolognese
I made this as a way to combine two of my favorite things: Mexican food and pasta. I think it turned out well. Enjoy :) PS: This recipe has been made with both chicken and Italian sausage, and each is wonderful.
prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 1 cup chopped bell pepper (i use a mix of orange, yellow and green)
- 1 (4oz) can sliced shiitake mushrooms, chopped
- 1 can diced tomato (do not drain)
- 1 can diced tomato with jalapeno (do not drain)
- 1 cup salsa
- 1/2 cup frozen corn
- 2 tablespoons chopped cilantro
- 1 (8oz) stick cream cheese (let stand to room temp)
- 1 (15oz) jar prepared spaghetti sauce ( i use about 3/4 of a jar of prego fresh mushroom sauce)
- 2 tablespoons taco seasoning mix
- 1 pound dried rigatoni (cooked to package direction)
- 2 - boneless, skinless chicken breasts or
- 1 pound mild italian sausage, browned
How To Make mexicali bolognese
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Step 1IF USING CHICKEN: Place chicken in a baking dish sprinkle with salt and pepper and bake at 350 for about 30 minutes or until done. Use forks to shred the meat. Set aside.
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Step 2Heat olive oil in large saucepan over medium heat. Add the onion and mushrooms and sauté until onion is translucent and nearly all liquid has evaporated.
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Step 3Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
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Step 4Stir in the shredded chicken and reduce the heat. Cover and simmer for about 15 minutes. Uncover and stir thoroughly. Add in the cream cheese, stirring until well blended and not lumpy.
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Step 5Add the corn and cilantro and stir to combine. Toss over noodles.
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Step 6IF USING ITALIAN SAUSAGE: In a large skillet over medium heat, brown sausage in a drizzle of olive oil until thoroughly cooked (no pink).
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Step 7Heat olive oil in large saucepan over medium heat. Brown the sausage, add the onion and mushrooms and sauté until onion is translucent and nearly all liquid has evaporated.
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Step 8Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
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Step 9Reduce the heat, cover and simmer for about 15 minutes. Uncover and stir thoroughly. Add in the cream cheese, stirring until well blended and not lumpy.
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Step 10Add the corn and cilantro and stir to combine. Toss over noodles.
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