INGREDIENTS
16 oz
quinoa linguine (or spaghetti)
2 tbsp
extra virgin olive oil
1
onion (diced)
1
green pepper (seeded and chopped)
1
red pepper (seeded and chopped)
1
jalapeño (seeded and chopped)
3 cloves
garlic (minced)
6 oz
tomato paste
1 tsp
cumin
2 tsp
chili powder
1 tsp
smoked paprika
1/2 cup
gluten free flour
4 cups
milk of choice (unsweetened)
14 1/2 oz
tomatoes with green chilies (drained)
8 oz
cheddar cheese (or daiya)
4 cups
cooked chicken (or tempeh cubed)
Cilantro (for garnish)