Chili and Cheese Pasta recipe
Contents
Chili and Cheese Pasta
olive oil | 1 tbsp. | |
small onion, chopped | 1 | |
jalapeño pepper, sliced | 1 | |
cans Chili | 2 (15-ounce) | |
campanelle pasta, uncooked | 8 ounces | |
can diced tomatoes, undrained | 1 (15-ounce) | |
vegetable broth | 2 cups | |
shredded Cheddar cheese | 1 cup |
Directions
- Heat the oil in a large Dutch oven over medium heat.
- Cook 5 minutes, or until onion is translucent, with the onion and jalapeo.
- Combine the chili and the next three ingredients in a mixing bowl.
- Bring the mixture to a boil, then turn the heat down to medium-low. Cook for 20 minutes, or until the pasta is al dente.
- Add the cheese and mix well.
Nutrition Facts
Serving Size: 4
Calories Per Serving: 410
% Daily Value
Total Carbohydrate
28g
10%
Cholesterol
81mg
27%
Total Fat
21g
27%
Dietary Fiber
3g
11%
Protein
28g
56%
Sodium
271mg
12%
Sugars
3g
6%
No Comments