Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
22
High
Nutrition per serving
Calories609.7 kcal (30%)
Total Fat32.2 g (46%)
Carbs45 g (17%)
Sugars5.7 g (6%)
Protein33.9 g (68%)
Sodium1152.3 mg (58%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
1 packagechicken chorizo
links
2 tablespoonsbutter
1onion
medium, sliced thin
2bell peppers
sliced thin
3cloves garlic
minced
1 cupswater
2 cupsdry rigatoni pasta
salt
to taste
pepper
to taste
1 teaspoongarlic powder
1 teaspoononion powder
1 teaspoonpaprika
1 teaspoondried oregano
1 tablespooncream cheese
2 tablespoonsmilk
2 cupsspinach
1 cupshredded cheese
I did 1/2 mozzarella 1/2 cheddar
cilantro
for garnish
Instructions
Step 1
In a large pan- add olive oil and cook chorizo, rotate until crispy. Remove and set aside- slice thin once cooled.
Step 2
Add the butter, onion, peppers, and garlic to the pan. Cook down veggies for a few minutes then slowly add water, a tablespoon or two at a time to keep them covered. Continue cooking, stirring & adding water a little at a and time until veggies become caramelized and soft. Add in all your seasonings and dried pasta, stir and cover for 5 minutes (add the rest of the water, if any at this time to make sure pasta is covered).
Step 3
Remove lid, and stir in cream cheese and milk. Add in sliced chorizo and spinach, cover with the lid and cook for another 5 minutes, until pasta is al dente. Take off the heat and stir in shredded cheeses.
Step 4
Garnish with cilantro and enjoy!
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