Description
A quick and creamy pasta dish with a flavorful Rotel tomato and green chili sauce, combined with cheese and pasta for a comforting meal.
Ingredients
Units
Scale
- 12 oz pasta (any variety, such as penne or rotini)
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1/2 lb cooked chicken, ground beef, or sausage for added protein
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Stir in the Rotel tomatoes with their juices, heavy cream, and chili powder. Bring the mixture to a simmer, stirring occasionally.
- Once simmering, reduce heat to low and stir in the shredded cheddar cheese and grated Parmesan. Continue stirring until the cheese melts and the sauce becomes creamy.
- Season with salt and pepper to taste. If desired, add cooked chicken, beef, or sausage for additional protein.
- Add the cooked pasta to the skillet and toss until the pasta is well-coated with the sauce.
- Serve the Rotel pasta hot, garnished with chopped cilantro.
Notes
- If you prefer a spicier dish, use the hot variety of Rotel or add extra chili powder and cayenne pepper.
- This dish is perfect for a quick weeknight dinner and can be easily customized with different proteins or vegetables.
- For a lighter version, substitute the heavy cream with half-and-half or milk.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg