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

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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