| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Pasta/rice | 6 | Servings |
INGREDIENTS
| 24 | Pcs jumbo pasta shells | |
| 1/2 | lb | Ground chicken breast, skinless; cooked |
| 3 | oz | Fat-free cream cheese; cubed |
| 1 | pk | Taco seasoning mix |
| 1 | c | Taco sauce |
| 1 | c | Fat-free cheddar cheese; shredded |
| 1 | c | Fat-free mozzarella cheese; shredded |
| 1 1/2 | c | Low-fat tortilla chips; crushed |
INSTRUCTIONS
Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray. Cook, pasta shells according to package directions. In a skillet, cook chicken, over medium high heat until no pink remains. Drain fat. Reduce heat to medium low. Add cream cheese and taco seasoning; simmer until cheese melts. Fill shells with meat mixture. Arrange shells in prepared pan. Pour taco sauce over each shell. Then, top with cheeses and chips. Cover with foil. Bake 15 minutes more or until bubbly. Posted to Digest eat-lf.v096.n159 Date: Thu, 19 Sep 1996 20:19:42 -0500 From: matejka@bga.com (Anita A. Matejka)
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