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Misc: Mexican Style Bow Ties

Source of Recipe

Adapted from National Pasta Association


List of Ingredients


8 ozs bow tie pasta -- cooked
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless -- cooked
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
15 ozs dark red kidney beans, canned -- drained and washed
1/8 tsp cumin
1 tsp chili powder
8 ozs no-salt-added tomato sauce
2 3/4 c frozen corn kernels -- thawed
1/2 c fat-free cheddar cheese -- grated
1 c fat-free plain yogurt
1/2 c taco sauce
1/2 c low-fat tortilla chips


Recipe

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.