6 ounces reduced-fat cream cheese, cut into 6 pieces
1 cup skim milk
1 cup Monterey jack cheese
1 teaspoon chili powder
salt and pepper, to taste
Instructions
COOK PASTA: Cook pasta according to package directions to al dente. Drain and set aside.
MAKE BREADCRUMBS: Meanwhile, heat oil in a medium, nonstick skillet and add breadcrumbs and (1 clove) minced garlic. Stir frequently until breadcrumbs begin to brown and garlic is fragrant. Add a pinch of salt, remove from heat and set aside.
MAKE SAUCE: In a large saute pan, heat olive oil over medium-high heat. Add onion and cook for about 5 minutes. Add peppers and cook for 3 minutes, or until onion and peppers are softened. Add garlic during the last minute, cooking until fragrant.
Reduce heat to medium and add cream cheese to onion mixture. Stir until melted. Add milk, stirring until incorporated. Add cheese and chili powder and stir until melted and smooth.
PUT IT TOGETHER: Remove sauce from heat. Add cooked pasta to sauce and toss until combined. Add salt and pepper to taste.
SERVE: Divide on serving plates and sprinkle with 1 tablespoon of garlic breadcrumbs. Top with jalapeƱo rings for garnish (optional).
Notes
Adapted from Rachael Ray
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/06/18/jalapeno-popper-pasta/