Mexican Chorizo Noodle Bowl

1 pound uncooked chorizo sausage
2 cloves garlic, minced
2 (14 oz) cans chicken broth or vegetable broth
2 cups bottled salsa
1 -2 canned chipotle peppers in adobo sauce, finely chopped
1 tsp. dried oregano
1 tsp. ground cumin
10 ounces angel hair pasta
1 cup chopped zucchini
2/3 cup shredded mozzarella or adadero cheese
1/4 cup snipped fresh cilantro

Remove casing from chorizo. Crumble chorizo. In a 4-qt dutch oven cook chorizo and garlic until chorizo is brown; drain fat. Stir broth, salsa, chipotle pepper, oregano, and cumin into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in pasta and zucchini. Simmer, uncovered, for 2-3 minutes more or until pasta is tender but still firm, stirring occasionally. Remove dutch oven from heat; stir in 1/3 cup of the cheese and cilantro. Transfer to a warm serving dish. Sprinkle with remaining 1/3 cup of cheese and garnish with additional cilantro if desired.

Chicken Georgia

Easy! And according to my son, awesome.


Chicken Georgia
Recipe courtesy Paula Deen
See this recipe on air Friday Mar. 14 at 5:30 PM ET/PT.
Show:
Paula's Home Cooking
Episode:
Say Cheese


4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook and let stand 5 minutes or until cheese melts.