Mexican style bow ties
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.
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