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Southwestern Noodle Bowl

Ingredients

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Directions

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  • Trim fat from meat. Cut meat into thin bite-size strips. Sprinkle meat with cumin, salt, and black pepper. In a wok or extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add half of the meat; cook and stir 2 to 3 minutes or until slightly pink in center. Remove from wok. Repeat with the remaining oil and meat. Return all of the meat to the wok. Add broth; bring to boiling.

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  • Stir in pasta, sweet peppers, and green onions; return to boiling. Cook according to pasta package directions until pasta is tender, stirring occasionally. Stir in the 1/2 cup salsa and, if desired, the oregano; heat. Ladle mixture into serving bowls. Top with Pico de Gallo.

Nutrition Facts (Southwestern Noodle Bowl)

297 calories; 9 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 53 mg cholesterol; 577 mg sodium. 585 mg potassium; 26 g carbohydrates; 4 g fiber; 5 g sugar; 26 g protein; 0 g trans fatty acid; 1648 IU vitamin a; 58 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 124 mcg folate; 1 mcg vitamin b12; 60 mg calcium; 4 mg iron;

Pico de Gallo

Ingredients

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Directions

Instructions Checklist
  • In a small bowl combine all ingredients. Makes about 1 1/2-cups.

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*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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