Mexican Style Bow Ties
Adapted from
National Pasta Association
8 servings
| 8 ozs bow tie pasta, cooked | 8 ozs no-salt-added tomato sauce | ||
| 1/2 tsp olive oil | 2 3/4 c no-salt-added canned corn, drained | ||
| 1/2 lb ground chicken breast skinless, cooked | 1/2 c low-fat cheddar cheese, shredded | ||
| 1/2 c bell peppers, chopped | 1 tsp salt | ||
| 1/2 c onions, chopped | 1 c fat-free plain yogurt | ||
| 15 ozs canned dark red kidney beans, drained and washed | 1/2 c taco sauce | ||
| 1/8 tsp cumin | 1/2 c low-fat tortilla chips | ||
| 1 tsp chili powder |
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, cheddar cheese, and salt. In another bowl, combine yogurt and taco sauce. Add to salad mixture and toss well. Can be served warm or cold.
To serve, garnish with tortilla chips and serve with additional taco sauce.
| Calories | 291 | %CFF | 11 % | |
| Total Fat | 3 g | Saturated Fat | 0.3 mg | |
| Protein | 18 g | Cholesterol | 18 g | |
| Carbohydrates | 46 g | Sodium | 611 mg | |
| Sugars | 9 g | Fiber | 7 g | |
|
5.3 WW Points | ||||
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Rated by 1 users (4.0)
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