Tex Mex Fusilli

This recipe is taken from the 1998 Milk Calendar. It's 6 p.m. and you haven't started dinner. Here's a dish the whole family will enjoy. If you like your food spicy, use hot salsa.
- James Barber

  • Prep: 10 min
  • Cooking: 10 min
Yields 6 servings
tex mex fusilli

Ingredients

  • 1 lb (450 g) fusilli or penne or rotini pasta
  • 3 tbsp (45 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 2 1/2 cups (625 mL) Milk
  • 1 tsp (5 mL) salt
  • 2 cups (500 mL) shredded Sharp Canadian Cheddar cheese
  • 2 cups (500 mL) diced cooked chicken or ham
  • 3/4 cup (180 mL) frozen corn
  • 1/3 cup (80 mL) thinly sliced green onions
  • 1/3 cup (80 mL) salsa sauce

Preparation

Cook pasta according to package directions.

Meanwhile, in a medium saucepan, 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, corn, green onions and salsa; heat through.

To serve, drain pasta; turn into a large bowl. Toss sauce with pasta and sprinkle with additional shredded Cheddar cheese, if desired.

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Nutrition

Nutritional Information

per serving
Energy: 656 Calories
Protein: 38 g
Carbohydrate: 70 g
Fat: 24 g
Fibre: 4.3 g
Sodium: 1012 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 39 % / 426 mg
Folate: 77 %
Niacin: 72 %
Phosphorus: 42 %
Zinc: 41 %