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
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
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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.
Tips
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 % |
