"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Tex Mex Fusilli Recipe

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This recipe for Tex Mex Fusilli, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fusilli, penne or rotini pasta
3 tbsp. butter
1/4 c. all purpose flour
2 1/2 c. milk
1 tsp. salt
2 c. grated old cheddar cheese
2 c. diced cooked chicken or ham
3/4 c. frozen corn
1/3 c. thinly sliced green onions
1/3 c. salsa sauce

Directions:
Directions:
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. Stir and bring to a boil. Reduce heat to medium low and simmer for 1 minute.
Reduce heat to low and add cheese a handful at a time, stirring until melted. Stir in chicken (or ham), corn, green onions and salsa. Heat through.
Drain pasta; turn into a large bowl. Toss sauce with pasta and sprinkle with additional grated cheese, if desired.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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