Yield: 8 Servings
|8 ounces||Bow tie pasta; cooked|
|½ teaspoon||Olive oil|
|½ pounds||Ground chicken breast, skinless; cooked|
|½ cup||Bell peppers; chopped|
|½ cup||Onions; chopped|
|15 ounces||Dark red kidney beans; undrained|
|1 teaspoon||Chili powder|
|8 ounces||No-salt-added tomato sauce|
|2¾ cup||Frozen corn; thawed|
|½ cup||Fat-free cheddar cheese; grated|
|1 cup||Fat-free plain yogurt|
|½ cup||Taco sauce|
|½ cup||Low-fat tortilla chips|
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@...
Serving Ideas : Can be served warm or cold.
NOTES : To serve, garnish with tortilla chips and serve with additional taco sauce.