Monday, September 24, 2012

Snake Bite Pasta

We here in the Lahman family love spicy. We love pasta. Therefore, we love spicy pasta. In a massive haste of a hectic evening, I threw a bunch of things that sounded good into my slow cooker, set the timer, and walked away. A little over an hour later, I came back to what turned into Snake Bite Pasta.

What you need:
1 tub Kraft Santa Fe cooking creme
1/2 jar of Pace Picante sauce (we use hot, but use whatever your taste buds can handle)
1/2 tub of sour cream (I use low fat, but use whatever)
1 small yellow onion chopped
1 can of petite diced tomatoes with jalapenos
1 green bell pepper
4 chicken breasts
1 can whole kernel corn (I use no salt added)
1 box pasta (I use whole wheat rotini...something with texture holds the sauce better)
black pepper
Green onions

What you do:
Put the cut the chicken into bite-sized pieces. Put into the cooker with the cooking cream, onions, tomatoes, and pepper. Season to taste with cumin and pepper. Cook on high for about an hour, until chicken is cooked through. Mix in sour cream, corn, and Picante sauce. And cook additional 10-15 minutes. Cook pasta according to package directions. Mix sauce and pasta in large bowl, garnish with green onions (I usually just cut them up with kitchen shears).

What I love about this is that you can make it as hot as you like. You could also use beans instead of chicken  for a vegetarian option. I have also garnished with a sharp cheddar or pepper jack cheese, if I have it handy.


PS. One day I will figure out how to take decent food pictures with my camera.

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