Taco Pasta

Spaghetti - 1/2 pound
Taco Seasoning - 3 tbsps
Cream - 1 cup
White Wine/
Marsala Wine/broth - 1/2 cup
Onion - 1 medium
Green bell pepper - 1/2
Red bell pepper - 1/2
Green peas - 1/4 cup
Salt - to taste
Oil - 2 tbsps
Chicken - 8 oz cubed and cooked

Cook pasta according to the directions on the box.

Heat oil in a pan, add veggies and stir-fry for 1- 2 minutes.

You can add vegetables of your choice. Mushroom and chicken are great add-ons for extra flavor.
Sprinkle 1 tbsp taco seasoning on the veggies and continue stirring until they are cooked but still crisp.

Remove the vegetables from the pan on to a plate and set aside.

In the same pan, add wine or broth to deglaze the pan.

You can replace wine with vegetable/chicken broth or use both.
Then, add the cream and taco seasoning. Stir to make sure it does not form lumps.

Cook for a few minutes until the liquid thickens to form a sauce.

Taste the sauce, and add salt and seasoning as required.

Color of the sauce depends on the taco seasoning you use. I use cheesy taco seasoning.
Add the cooked pasta and vegetables and toss it around in the sauce.

Remove from heat and serve hot with red pepper flakes or freshly ground pepper.

Serving Size: Makes 3 large servings