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Tex-Mex Pasta https://www.metro.ca/userfiles/image/recipes/Fusilli-Tex-Mex-3712.jpg PT10M PT10M PT20M
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.
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1 lb (454 g) fusilli, penne or rotini 3 Tbsp. (45 mL) butter 4 Tbsp. (60 mL) all-purpose flour 2 1/2 cups (625 mL) milk 1 tsp. (5 mL) Salt 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 onion (2 to 3) 1/3 cup (80 mL) salsa
Tex-Mex Pasta

Tex-Mex Pasta

Rate this recipe
5 Votes
6
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    fusilli, penne or rotini
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    340 - 375 g, SELECTED VARIETIES OR 1.99 EA.


  • 3 Tbsp.
    (45 mL)
    butter
  • 4 Tbsp.
    (60 mL)
    all-purpose flour
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  • 2 1/2 cups
    (625 mL)
    milk
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    SELECTED SIZES, SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    Salt
  • 2 cups
    (500 mL)
    shredded canadian aged cheddar
  • 2 cups
    (500 mL)
    diced cooked chicken or ham
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    BONELESS SKINLESS 24.23/kg


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    MAPLE LEAF PRIME RAISED WITHOUT ANTIBIOTICS FRESH WHOLE CHICKEN, CHICKEN THIGHS OR DRUMSTICKS

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    FROZEN, 1.1 kg SELECTED VARIETIES


  • 3/4 cup
    (190 mL)
    frozen corn
  • 1/3 cup
    (80 mL)
    thinly sliced green onion (2 to 3)
  • 1/3 cup
    (80 mL)
    salsa
Imprimer ma sélection

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. 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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