Time 1h25m Yield 10 Number Of Ingredients 19 Steps:
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.
Time 50m Yield 8 servings. Number Of Ingredients 13 Steps:
Cook pasta according to package directions., Meanwhile, in a large skillet, saute pepper and onions in oil until tender. Stir in the flour, chili powder, chipotle pepper, salt and cumin until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese until melted., Drain pasta; toss with sauce. Stir in bacon and cilantro. Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 20-25 minutes or until bubbly.
Time 30m Yield 16 servings. Number Of Ingredients 18 Steps:
In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.
Time 50m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Peel sweet onions and cut into slices about 1/4-inch thick; separate slices into rings. In a large deep skillet, heat olive oil over medium-low heat. Add onions, chicken, cumin, chili powder, salt and cayenne pepper and cook, stirring occasionally, until onions are soft and golden, about 25 minutes. Stir in the tomatoes, corn and chiles and cook 2 minutes longer. Pour in the chicken stock and increase heat to high. Cook, stirring occasionally, until the sauce thickens slightly, 5 to 10 minutes. Combine the sauce, cooked pasta, cilantro and goat cheese, stirring and tossing to soften the cheese.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.
Yield 4 servings Number Of Ingredients 17 Steps:
Preheat the broiler to high and position the rack 8 inches from the heat. Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked-a little chewy at the center. While the water is coming up to a boil, preheat a large skillet over medium-high heat with the vegetable oil. Season the chicken with cumin, coriander, chili powder, salt, and pepper. Add the seasoned chicken to the hot skillet and cook until lightly brown, about 4 to 5 minutes. Add the onions, garlic, and jalapeños and continue to cook for 5 minutes. While the chicken is cooking with the onions, make the Cheddar sauce. In a medium sauce pot, melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat, then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro, and parsley with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat. Once the pasta is cooked, drain it and add it back into the large pot, add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through. Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.
Time 35m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Heat the sherry and oil in a heavy skillet over med-high until it boils. Saute the garlic and shallots for 3 minutes, stirring. Add the both types of tomatoes and the jalapenos. Reduce heat to low, and cook for 20 minutes. Stir occasionally. While sauce simmers, prepare the pasta (fresh pasta should only need to boil for 5 minutes or less). Stir the fresh pasta occasionally, as it can get pretty sticky. Drain the pasta, rinse briefly with hot water, and drain again. Add the pasta to the skillet with the sauce, then sprinkle in the fresh herbs. Toss pasta and sauce together, then serve immediately.
