Mexicali Bolognese

1
Krystal Jordan

By
@SkittlesofDoom

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
30 Min

Ingredients

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1 Tbsp
olive oil
1 medium
white onion, chopped
1 c
chopped bell pepper (i use a mix of orange, yellow and green)
1 (4oz) can(s)
sliced shiitake mushrooms, chopped
1 can(s)
diced tomato (do not drain)
1 can(s)
diced tomato with jalapeno (do not drain)
1 c
salsa
1/2 c
frozen corn
2 Tbsp
chopped cilantro
1 (8oz) stick
cream cheese (let stand to room temp)
1 (15oz) jar(s)
prepared spaghetti sauce ( i use about 3/4 of a jar of prego fresh mushroom sauce)
2 Tbsp
taco seasoning mix
1 lb
dried rigatoni (cooked to package direction)
2
boneless, skinless chicken breasts or
1 lb
mild italian sausage, browned

How to Make Mexicali Bolognese

Step-by-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.
  • 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.
  • 3Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
  • 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.
  • 5Add the corn and cilantro and stir to combine. Toss over noodles.
  • 6IF USING ITALIAN SAUSAGE:

    In a large skillet over medium heat, brown sausage in a drizzle of olive oil until thoroughly cooked (no pink).
  • 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.
  • 8Toss in the peppers and sauté another minute or until fragrant. Add the cans of tomatoes, salsa, sauce and taco seasoning.
  • 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.
  • 10Add the corn and cilantro and stir to combine. Toss over noodles.

Printable Recipe Card

About Mexicali Bolognese

Course/Dish: Chicken, Pasta
Regional Styles: Italian, Mexican




Show 4 Comments & Reviews

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