Receta Converting a Salsa into a Side Dish.
At the end of my post on Mexicali Corn I hinted at a new recipe that this ingredient, and my Confetti Salsa, would create. Now while each item separately is considered a type of side dish, I'm going to throw some noodles into the mix to bind the two together. Let me introduce you to...
- 1 package (8 oz) narrow
- egg noodles
- 4 Tablespoons of salted
- butter
- 1/2 cup diced green bell
- pepper
- 1/2 cup diced red bell
- pepper
- 2 Tbsp flour
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1 can (10.5 oz) chicken
- broth
- 1 cup whole kernel corn
- (if using frozen, defrost to room temperature)
- Cook noodles according to
- package directions. In a large saucepan,
- melt butter on medium=high heat; sauté' bell peppers in butter until softened
- slightly, about 3 minutes. Whisk in
- flour until the roux turns golden brown; stir in thyme, parsley, garlic powder
- and broth, bring to a boil. Reduce heat
- to medium, add in corn and noodles; let cook for 5 minutes to bring all to an
evenly hot temperature.