Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ⅛ teaspoon | Cumin |
| 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.