Okay, so we customized this recipe a little bit. Cooked a cubed, med.-sized chicken breast in with the bulk-style (no links) chorizo we had, since it just seemed like it needed more protein to offset all that pasta, with the 1T butter. Didn't have a green pepper, so diced 1 yellow and 1 red pepper and added that with the chopped onion to the meat when almost done. When the veggies started to soften, added the 2T butter, about 1/2t oregano, a little basil, and the pepper, then the 2T flour and let it cook for a few minutes. Stirred in a 14.5 oz can of fire-roasted tomatos, then a 12oz can of evap milk. Simmered it 10 minutes and stirred in the cooked pasta. Topped each bowl with a mexican-blend shredded cheese. YUM.
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Okay, so we customized this recipe a little bit. Cooked a cubed, med.-sized chicken breast in...