CHILI WITH PAN-SEARED SEAFOOD

CHILI

2 tablespoons butter

1 cup onions, chopped

2 teaspoons finely chopped fresh garlic

2 (14 1/2 ounce) cans diced tomatoes

1 (7 ounce) jar roasted red peppers, drained, chopped

1 (4 ounce) can mild green chiles

1 tablespoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano leaves

PASTA

8 ounces uncooked dried angel hair pasta, cooked, drained

SEAFOOD

1 tablespoon firmly packed brown sugar

1 tablespoon onion powder

1 tablespoon chili powder

1 tablespoon paprika

1/2 teaspoon salt

1/2 pound medium shrimp, peeled, deveined, rinsed, drained

1/2 pound red snapper fillets, cut inot bite-size pieces

2 tablespoons oil

Chopped fresh cilantro

Melt butter in 4 quart saucepan until sizzling; add onions and garlic. Cook over medium heat until onion is softened (3 to 4 minutes). Increase heat to medium-high. Add all remaining chili ingredients. Cook until mixture comes to a boil (4 to 6 minutes). Reduce heat to low; cook 20 minutes.

Meanwhile, cook pasta according to package directions. Drain. Keep warm.

Combine all seafood ingredients, except shrimp, red snapper and oil in large bowl. Add shrimp and red snapper pieces; toss until well coated.

Heat oil in 12 inch nonstick skillet, add shrimp and fish pieces. Cook over medium-high heat, turning once, until browned (3 to 5 minutes).

To serve, ladle hot, cooked pasta evenly into bowls; top with chili and seafood mixture. Sprinkle with cilantro.

Makes 6 servings.

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