ita-mex spicy creamy noodles
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.
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 12 ounces wide egg noodles
- 1 pound fulled cooked kielbasa sasauge
- 3 tablespoons butter or margarine
- 1 medium sweet onion, chopped
- 3/4 cup green bell pepper, chopped
- 3/4 cup red bell pepper, chopped
- 3 cloves garlic, chopped
- 1 can ro-tel, (tomatoes and green chilis), drained
- 1 can cream of mushroom soup (i used campbell's), undiluted
- ! can whole milk, use soup can
- 1-1/2 tablespoon fresh sweet basil, chopped
- 6 ounces jarred mushrooms, drained
- - parsley for garnish, optional
How To Make ita-mex spicy creamy noodles
-
Step 1In a large pot, bring water to a boil, add salt and noodles, cook according to package directions.
-
Step 2Meanwhile, 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. -
Step 3In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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