Chili pasta salad

Yield: 4 Servings

Measure Ingredient
2 ounces (1/2 cup) uncooked medium dried pasta shells
1 can (15 oz) vegetarian or turkey chili with beans
1 can (11 oz) whole kernel corn with red and green peppers, drained
4 cups Shredded romaine lettuce
¼ cup Shredded cheddar cheese
¼ cup Sliced green onions
\N \N Light sour cream
\N \N Corn chips; optional

Source: Low Fat No Fat Cooking

Cook pasta according to package directions; drain. In same pan, combine pasta, chili and corn. Cook over medium heat until heated through (2-3 minutes). For each salad, place 1 cup lettuce on salad plate. Top with 1 cup chili mixture, 1 tablespooon cheese and 1 tablespoon green onion. Serve with sour cream and chips.

Per Serving: 230 calories, 11 g protein, 38 g carb, 4 g fat, 16% CFF, 5 mg chol, 610 mg sodium (these are from the recipe, not with my substitution of FF cheese). Posted to Digest eat-lf.v097.n191 by BunnyMama@... on Jul 28, 1997

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