Tex-Mex Pasta

Tex-Mex Pasta
  • 6 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 1 lb
    (454 g)

    fusilli, penne or rotini

  • 3 Tbsp.
    (45 mL)


  • 4 Tbsp.
    (60 mL)

    all-purpose flour

  • 2 1/2 cups
    (625 mL)


  • 1 tsp.
    (5 mL)


  • 2 cups
    (500 mL)

    shredded canadian aged cheddar

  • 2 cups
    (500 mL)

    diced cooked chicken or ham

  • 3/4 cup
    (190 mL)

    frozen corn

  • 1/3 cup
    (80 mL)

    thinly sliced green onions (2 to 3)

  • 1/3 cup
    (80 mL)



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. Bring to a boil, stirring, then 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.

Drain cooked pasta; turn into a large bowl. Toss sauce with pasta and sprinkle with additional shredded cheese, if desired.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007