Title: Southwestern-Style Pasta Skillet
Categories: None
Yield: 4 Servings

1/2 pk (16-oz) wagon wheel or
-rotelle macaroni
1/2 lb Fully-cooked chorizo
-sausage, thinly sliced
1 lg Green pepper, diced
1 lg Onion, diced
1 sm Zucchini (about 6 ounces),
-diced
2 cn (14 1/2- to 16-oz)
-low-sodium stewed tomatoes
1 cn (16-oz) no-salt-added
-whole-kernel corn, drained
1 cn (4-oz) diced mild or medium
-green chilies
Coarsely shredded Monterey
-Jack cheese for garnish

Work Time: 30 minutes Total Time: 30 minutes

1. Prepare macaroni as label directs but do not add salt to water; drain
and keep warm.

2. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green
pepper, and onion, stirring frequently until vegetables are tender; discard
any fat in skillet.

3. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid;
heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors.

4. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.
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