- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 57 mg
- Sodium
- 439 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 464
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 57 mg
- Sodium
- 439 mg
Ingredients
Directions
- Cook the pasta in boiling salted water according to the package instructions.
- Meanwhile, place a skillet over medium-high heat and add the butter. When the butter has melted, add the chiles, garlic, onion and jalapeno. Cook, stirring occasionally, for 3 minutes to start softening the onions. Add the cilantro, broth and wine. Turn up the heat and cook for 3 minutes until the sauce has boiled and reduced slightly.
- Drain the pasta and stir it into the sauce. Add the cream, then the Monterey Jack. Stir to coat the pasta and add salt and pepper. When the cheese has melted into the sauce and everything is combined, serve with a sprinkle of cilantro.
