|Old Town Tex-Mex Pasta - Main Dishes
1 ½ pounds cooked bow tie pasta
Non-stick cooking spray
¼ cup butter buds liquid
3 garlic cloves, minced
2 tablespoons dry white wine
½ cup chopped sun-dried tomatoes
3 Anaheim chills
15 oz. can whole kernel corn
2 tablespoons chopped cilantro
½ cup chicken broth
½ cup crushed blue corn tortilla chips
½ cup evaporated skim milk.
Salt and pepper to taste
¾ cup grated Parmesan cheese
Spray skillet for about 5 seconds with non-stick cooking spray, and add butter buds liquid. Sauté onions, garlic and tomatoes until tender. Add wine and continue cooking until mixture glazes over. Add chills, corn cilantro and chicken broth, and cook over medium/high heat for 3 minutes. Turn off heat and let sit for 1 minute. Add chips and evaporated milk, turn the heat back on, and cook for 1 minute. Add salt, pepper and pasta – stir until pasta is covered with sauce.
Sprinkle Parmesan cheese on top and toss evenly.
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