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Ingredientes
- 1 lb chorizo sausage, halved lengthwise and sliced thin
- 1 onion, chopped fine
- 4 garlic cloves, minced
- 3 ciups low-sodium chicken broth
- 1 (10-oz) can Ro-Tel tomatoes (or 1 1/4 cups canned, diced tomatoes -- will be less spicy)
- 1/2 cup heavy cream
- 12 oz penne pasta
- salt and pepper
- 2 cups shredded pepper jack cheese
- 4 scallions, sliced thin
Direcciones
- Adjust oven rack to upper-middle position and heat broiler.
- Cook chorizo and onion in large oven-safe skillet over medium-high heat until lightly browned, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in broth, tomatoes, cream, pasta, 1/2 tsp salt, and 1/2 tsp pepper and bring to boil. Cover pan and reduce heat to medium-low. Simmer, stirring frequently, until pasta is tender, about 15 minutes.
- Off heat, uncover pan and stir in 1/2 cup cheese. Top with remaining cheese and broil until cheese is melted and spotty brown, about 3 minutes.
- Sprinkle with scallions and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 4 servings | |
| Calories 910 | |
| Calories from Fat 452 | 50% |
| Total Fat 50.36g | 63% |
| Saturated Fat 20.03g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 1483mg | 62% |
| Potassium 828mg | 24% |
| Total Carbs 72.17g | 19% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.83g | 3% |
| Protein 39.8g | 64% |
