Jalapeno Popper Pasta

By cmschnettler

Ingredients

• 8 ounces pasta (rotini, gemelli, or any other similar shape will work)
• 1 garlic clove, minced
• pinch salt
• 1 tablespoon extra virgin olive oil
• 1 to 2 garlic cloves, minced
• 2-3 jalapeno peppers, minced (to yield approx 1/4 cup)
• 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

Preparation

Step 1

Cook pasta according to package directions to al dente. Drain and set aside.
In a large saute pan, heat olive oil over medium-high heat. Add peppers and cook for 3 minutes, or until peppers are softened. Add garlic during the last minute, cooking until fragrant.
Reduce heat to medium and add cream cheese to pepper mixture. Stir until melted. Add milk, stirring until incorporated. Add cheese and chili powder and stir until melted and smooth.
Remove sauce from heat. Add cooked pasta to sauce and toss until combined. Add salt and pepper to taste.