with Peppers and Corn
This Southwest-inspired pasta dish is a packed with flavour and low on prep! It's sure to become a new favourite for busy weeknights. Ingredients: Ground chicken • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro
Allergens
Utensils
Tags
Ground Chicken
250 g
Spaghetti
170 g
Tex-Mex Paste
2 tbsp
Tomato Sauce Base
2 tbsp
Mexican Seasoning
8 g
Corn Kernels
113 g
Cream
56 mL
Sweet Bell Pepper
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Cilantro
7 g
Pepper
0.125 tsp
Oil
0.5 tbsp
Salt
0.125 tsp
- Before starting, to a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Wash and dry all produce.
- Once water is boiling, add spaghetti and corn to the pot.
- Cook uncovered for 10-12 min, stirring occasionally, until tender.
- When tender, drain and return spaghetti and corn to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over high.
- Core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken and peppers.
- Cook for 3-4 min, breaking up chicken into smaller pieces, until no pink remains.**
- Season with salt and pepper.
- Add Mexican Seasoning, Tex-Mex paste, tomato sauce base and 1/4 cup (1/2 cup) water. Cook for 2-3 min, stirring constantly, until mixture is combined.
- Remove the pan from heat.
- Add cream and cheese. Stir to combine for 1 min, until cheese melts.
- Season with salt and pepper.
- Pour sauce over spaghetti and corn, then stir to combine.
- Divide pasta between bowls.
- Tear or roughly chop cilantro, then sprinkle over top of spaghetti.
If you've opted to get chicken, cook in the same way the recipe instructs you to cook chorizo.**
800
kcal
Calories
32
g
Fat
13
g
Saturated Fat
89
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
40
g
Protein
155
mg
Cholesterol
1310
mg
Sodium
0.5
g
Trans Fat
1500
mg
Potassium
175
mg
Calcium
5
mg
Iron
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