One Pot Chorizo, Bell Pepper, and Tomato Noodles

• Meat

  • 8 oz Chorizo sausage

• Produce

  • 6 Basil, large leaves
  • 3 Bell peppers
  • 3 cloves Garlic
  • 1/2 Onion
  • 1 (19 fluid ounce can Tomatoes

• Canned Goods

  • 2 (10 fluid ounce cans Chicken broth

• Condiments

  • 1 (7.2 fluid ounce can Tomato sauce

• Pasta & Grains

  • 1 (12 ounce package Egg noodles, large

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1 Parmesan cheese

Found on saltandlavender.com

Description

Ingredients

• 8 ounces chorizo sausage
• 1/2 onion, chopped
• 3 bell peppers (two red, one yellow)
• 1 (19 fluid ounce) can diced tomatoes (I used one with Italian seasoning)
• 1 (7.2 fluid ounce) can tomato sauce
• 2 (10 fluid ounce) cans chicken broth
• 3 cloves garlic, minced
• 6 large leaves basil, chopped (plus extra for garnish if desired)
• 1 (12 ounce) package large egg noodles
• Salt & pepper, to taste
• Parmesan cheese, grated (optional)

Directions

• Chop the onions and cut chorizo into desired size pieces. Add to a pot or dutch oven on medium-high heat and cook for about five minutes, stirring occasionally.
• Meanwhile, chop the peppers. Add peppers to the pot and cook for another few minutes, stirring often.
• Add the diced tomatoes, tomato sauce, chicken broth, garlic, basil, and noodles. Increase the heat to high and bring to a boil. Cook on high/medium high (lower the heat if it starts bubbling too much) for approximately 10 minutes, or until the noodles are softened and the sauce reduces and thickens. I suggest stirring it frequently to ensure that the noodles are all cooked, since the liquid in the pot wont completely cover the noodles as it cooks.
• Serve immediately with additional basil, salt & pepper, and freshly grated parmesan cheese if desired.