METRA BAUGH / PRIVATE CHEF
Ingredients:
2-3 tbsp butter
3 bell peppers (1 green, 1 red, 1 yellow), diced
2 cups baby bella mushrooms (packaged, sliced)
1-2 15 oz jars medium salsa con queso dip
*6-1/2 oz whole grain medium shells pasta (cooked according to
directions, tossed with about 2 tbsp of butter and 2-3 tsp
of garlic pepper)
salt and garlic pepper (to taste)
parsley for garnish (optional)
Directions:
In a medium to large skillet, sauté the bell peppers in butter over medium-high
heat for about 5 minutes. Then add mushrooms and continue to sauté for an
additional 5-6 minutes (until the desired tenderness is achieved). Next
add the Con Queso Dip to the sautéed vegetables just long enough to warm
through. Lastly, stir in the prepared pasta. Add salt and garlic pepper
to taste. Serve immediately.
* The pasta can be prepared in advance, up to a day before*
