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Cooked by: Chef / Last Modified: 8/9/2008 / Base: Pasta / Number of Servings: 4 |
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Directions: Heat cooking wine in a large nonstick skillet over medium heat. Add onion,
green pepper, and garlic. Cook, stirring frequently, until vegetables are
tender, about 5 minutes. Add water, stewed tomatoes, and barbecue sauce.
When mixture boils, stir in macaroni and corn. Reduce heat to medium-low,
cover, and simmer 15 minutes. Turn heat off. Sprinkle cheese evenly over
macaroni. Replace lid and let stand 5 minutes to allow cheese to melt.
Quick tip: You can cut the onion and pepper up to a day ahead and
refrigerate until needed. The rest can be done very quickly. NOTE: original
used 2 teaspoons of vegetable oil to saute the vegetables
Ingredients:
2 Tablespoon(s) Red cooking wine
1 large Onion, cut vertically
1 large Green bell pepper, cut
2 Cloves garlic, chopped
1 1/4 Cup(s) Water
16 Ounce(s) Stewed tomatoes
1/3 Cup(s) Barbecue sauce
1 1/2 Cup(s) Elbow macaroni, uncooked
8 Ounce(s) Corn, canned, drained
3/4 Cup(s) Cheddar cheese, fat free |
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