Tex Mex Fusilli Recipes

TEX MEX FUSILLI

Steps:

• Cook Pasta according to package directions.
• Meanwhile, in a medium sauce pan, melt butter over medium heat.
• Stir in flour until blended.
• Gradually whisk in Milk and salt, making sure there are no lumps.
• Stir and bring to a boil.
• Reduce heat to medium-low and simmer for 1 minute.
• Reduce heat to low, add cheese a handful at a time, stirring until melted.
• Stir in chicken or ham, corn, green onions and salsa; heat through.
• To serve, drain pasta; turn into a large bowl.
• Toss sauce with pasta and sprinkle with additional grated Cheddar cheese, if desired.

PANTRY PASTA TEX MEX STYLE

Steps:

• Bring water to a boil and cook pasta until almost completely cooked; add corn and boil for another minute or so to heat through.
• Meanwhile, in a bowl combine ham and salsa. When pasta and corn are done, drain and pat dry and toss with ham and salsa. Toss to combine and serve with grated cheese or other toppings.

CREAMY CHICKEN FUSILLI

Steps:

• Set oven to 350°F.
• Grease a medium size casserole dish.
• Cook the pasta in boiling water until just al dente; drain and set aside.
• In a skillet heat butter over medium heat.
• Add in chicken, onion and garlic; cook for about 4 minutes or until the chicken is lightly browned.
• Add in red bell pepper and peas; cook stirring occasionally or until veggies are just crisp-tender.
• Mix in cream cheese, broth, wine, basil, seasoned salt and pepper; cook stirring until the cream cheese has melted.
• Toss in the cooked pasta.
• Transfer to baking dish.
• Bake for about 25-30 minutes or until hot and bubble.
• Sprinkle with grated cheese and return to oven to melted.