with Sweet Pepper and Corn
Allergens
Tags
Chorizo Sausage, uncased
250 g
Fresh Linguine
227 g
Corn Kernels
113 g
Sweet Bell Pepper
1 unit(s)
Green Onion
1 unit(s)
Tex-Mex Paste
1 tbsp
Chicken Stock Powder
7.5 g
Cream Cheese
1 unit(s)
Alfredo Sauce
0.5 cup
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- Meanwhile, heat a large non-stick pan over high.
- While the pan heats, thinly slice green onion.
- Cut pepper into 1/2-inch pieces.
- When hot, add 1 tbsp (2 tbsp) oil, chorizo, peppers, corn and Tex-Mex paste.
- Season with salt and pepper. Cook for 4-6 min, breaking up chorizo into smaller pieces, until no pink remains.**
- To the pan with chorizo-veggie mixture, add alfreado sauce, stock powder, cream cheese and 1/2 cup (1 cup) water.
- Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Meanwhile, to the boiling water, add linguine. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Drain linguine, then add directly to the pan with sauce. Stir to coat. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Divide linguine between bowls. Sprinkle green onions over top.
860
kcal
Calories
37
g
Fat
13
g
Saturated Fat
94
g
Carbohydrate
11
g
Sugar
6
g
Dietary Fiber
37
g
Protein
145
mg
Cholesterol
1740
mg
Sodium
0.3
g
Trans Fat
1250
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
made with a food processor
made with flatbreads and mayo
