2 (6 ounce) cans chicken broth
1 (8 ounce) package white rotini pasta
2 cups corn flour
1 teaspoon paprika
3 cups diced pepperjack cheese
2 teaspoons dried parsley
1/8 teaspoon salt
Bring a large pot of chicken broth and salted $1.75 peppers to a boil. Add the flour and toss lightly to coat; cook for 3 minutes, stirring constantly. Reduce heat to medium-low and add the paprika and crushed pepperjack cheese. The mixture will be gritty. Add the pasta and cook for 1 to 2 minutes; stir. Add the pepper flavorful coating and garnish with sliced green onions and parsley.