SOUTHWESTERN SKILLET

1/4 cup fat-free, low-salt chicken broth
1/2 medium onion, sliced (1 cup)
1 medium garlic clove, crushed
1 small green bell pepper, sliced (1 cup)
1/4 pound mushrooms, sliced (about 1 1/2 cups)
1 1/4 cups canned crushed tomatoes
1 teaspoon ground cumin
1 cup frozen corn kernels, defrosted
2 medium jalapeno peppers, seeded and chopped
Salt and freshly ground black pepper
1/4 pound fresh or dried fettuccine
2 ounces Monterey Jack cheese (about 1/3 cup grated)
1/4 cup chopped fresh cilantro (for garnish)

Place a large pot with 3 to 4 quarts water on to boil.

Heat broth over medium heat in a 10-inch nonstick skillet and add onion. Saute 10 minutes.

Add garlic, green pepper and mushrooms and saute 5 minutes.

Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste and simmer gently for 10 minutes.

Meanwhile, cook fettuccine in pot 2 to 3 minutes if fresh, 9 minutes if dried.

Drain pasta and add to skillet. Cook 10 minutes, blending the sauce and noodles together.

Remove from heat and add cheese. Cover and let cheese melt for 3 minutes.

Sprinkle cilantro on top, cut into wedges and serve.

Makes 2 servings
Adapted from source: Arizona Star, December 27, 2006