This is my concoction. Fresh green chilies and jalapenos make this dish spicy, but if you cannot handle the heat, is easily toned down using less peppers. We buy the fresh chilies at the Boulder County Farmer's Market every year. Lately, I am obsessed with crimini mushrooms. These little morsels are so full of earthy flavor... I tried Whole Foods Spicy Chicken Italian Sausage; they were excellent and perfect texture for this dish. With the noodles, this entree made enough for 2 meals; accompanied by a green salad with grapes and feta. Yum! Feel free to use protein, vegetables and noodles of your choice.
The spice!
The protein.
The icing on the entree!
Ingredients:
- 2 tablespoon oil
- 3 cups ground chicken ( I used WF hot Italian Sausage)
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1/4 cup jalapeno peppers, deseeded and chopped
- 1/4 cup roasted green chilies, skin, seeds and membrane removed and chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 32 ounce box chicken broth
- 5.46 ounce can coconut milk
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 8 ounces crimini mushrooms, washed and sliced
- Jovial Rice Egg Noodles, cooked according to package directions
Directions:
In a skillet melt the 2 tablespoons butter and add sliced mushrooms. Saute over medium heat until softened. Remove from heat and set aside.
In a large stock pot, add 1 tablespoon oil over medium heat. Remove the sausage from their casing and brown until cooked through. Remove from the pot and set aside.
Add the additional 1 tablespoon oil to the stock pot and return to the heat. Add the onion, garlic, jalapenos, green chilies, celery, carrots, cumin, and oregano. Cook until softened.
Add the cooked Italian Chicken Sausage, chicken broth, coconut milk and salt and pepper.
Cook on low heat with lid on for 30 minutes.
To serve: Place egg noodles in bowl, spoon the meat mixture over the noodles and top off with the sauteed mushrooms.
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