Recipe - Southwestern-Style Pasta Skillet

One half pack (16oz) wagon wheel or
rotelle macaroni
One half pound Fullycooked chorizo
sausage, thinly cut or sliced up
1 lg Green pepper, minced
1 lg Onion, minced
1 small Zucchini (about 6 ounces),
minced
2 cn (14 One half to 16oz)
lowsodium stewed tomatoes
1 cn (16oz) nosaltadded
wholekernel corn, drained
1 cn (4oz) minced mild or medium
green chilies
Coarsely shredded Monterey
Jack cheese for garnish

Work Time: 30 minutes Total Time: 30 minutes

1. Prepare macaroni as label directs but do not add salt to water; drain
and keep warm.

2. Meanwhile, in 12inch skillet over mediumhigh heat, cook sausage, green
pepper, and onion, stirring frequently until vegetables are tender; discard
any fat in skillet.

3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid;
heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.

4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
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