| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Ground chic, Pasta, Rice, Couscous |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Bow tie pasta; cooked |
| 1/2 |
ts |
Olive oil |
| 1/2 |
lb |
Ground chicken breast, skinless; cooked |
| 1/2 |
c |
Bell peppers; chopped |
| 1/2 |
c |
Onions; chopped |
| 15 |
oz |
Dark red kidney beans; undrained |
| 1/8 |
ts |
Cumin |
| 1 |
ts |
Chili powder |
| 8 |
oz |
No-salt-added tomato sauce |
| 2 3/4 |
c |
Frozen corn; thawed |
| 1/2 |
c |
Fat-free cheddar cheese; grated |
| 1 |
c |
Fat-free plain yogurt |
| 1/2 |
c |
Taco sauce |
| 1/2 |
c |
Low-fat tortilla chips |
INSTRUCTIONS
Prepare bow tie pasta according to package directions; drain. In a skillet,
heat oil over medium heat. Cook chicken, bell peppers, and onions until
chicken is no longer pink and vegetables are tender. Add, beans, cumin, and
chili powder; heat through. In a mixing bowl, combine pasta, chicken
mixture, tomato sauce, corn, and cheddar cheese. In another bowl, combine
yogurt and taco sauce. Add to salad mixture and toss well.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:35 -0400
From: TheCookie@aol.com
Serving Ideas : Can be served warm or cold.
NOTES : To serve, garnish with tortilla chips and serve with additional
taco sauce.
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