Anita's Tried & True Heart Healthy Recipes

Creamy Mexican Chicken Pasta

Adapted from
8 servings

6  ozs  bow tie pasta, cooked  10 3/4 ozs  low-fat cream of mushroom soup 
1  lb  ground chicken breast skinless  10  ozs  salsa 
4  ozs  Velveeta Light Loaf, cut into cubes  1/4 cup  fat-free milk 
Creamy Mexican Chicken Pasta
Click to enlarge
In a large skillet, cook chicken until no longer pink. Add cooked pasta, cheese cubes, mushroom soup, salsa, and milk in a saucepan. Mix well. Cook on low heat until cheese cubes have melted and mixture is heated through, stirring occasionally.
Nutritional Analysis per serving (8 servings total)
Calories 212   %CFF 16 %
Total Fat 4 g   Saturated Fat 0.8 mg
Protein 19 g   Cholesterol 41 g
Carbohydrates 24 g   Sodium 680 mg
Sugars 2 g   Fiber 2 g
3.8 WW Points
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