Taco Pasta Salad
Adapted from
Art Ginsburg
8 servings
| 1/2 lb elbow macaroni | 4 ozs cheddar cheese, shredded | ||
| 1 lb ground chicken breast skinless, cooked | 4 ozs mozzarella cheese, shredded | ||
| 1/2 c onions, chopped | 8 ozs taco sauce | ||
| 1/2 c bell peppers, chopped | 1/2 head iceberg lettuce, shredded | ||
| 1 1/4 ozs low-sodium taco seasoning mix | 1 c low-fat tortilla chips, crushed | ||
| 3/4 c water |
In a pot of boiling water, cook pasta desired doneness. Drain, cool, and place in a mixing bowl. In a skillet, over medium heat, cook chicken, onions, and bell peppers until no pink remains in chicken. Add the taco seasoning mix and water. Stir and bring to a boil, then reduce heat and simmer, uncovered, for ten minutes. Add meat mixture and cheeses to the pasta; toss gently. Add taco sauce and mix gently. Serve on shredded lettuce and top with crushed chips.
| Calories | 312 | %CFF | 24 % | |
| Total Fat | 8 g | Saturated Fat | 3 mg | |
| Protein | 22 g | Cholesterol | 50 g | |
| Carbohydrates | 32 g | Sodium | 592 mg | |
| Sugars | 4 g | Fiber | 3 g | |
|
5.9 WW Points | ||||
  |
 
Rated by 2 users (4.0)
|
 |
 |
 |
 |
Have an idea for a poll?
Please let me know!
Please let me know!