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    Rigatoni Mexicali


    Source of Recipe


    Unknown

    RIGATONI MEXICALI
    6 Servings

    8 oz Rigatoni
    1 tbsp Chicken bouillon granules
    3 cups Frozen Southwestern seasoned chicken strips
    1 cup Frozen green peas
    1 14-1/2 oz Can diced tomatoes with green pepper and onion, drained
    1/2 tsp Salt
    1/4 tsp Chili powder
    1/8 tsp Garlic powder
    1/2 cup Sharp cheddar cheese, shredded

    Cook pasta according to package directions, adding bouillon granules. Cook 7 minutes; add chicken and peas. Cook 3 minutes or until pasta is done or al dente. Drain completely.

    Return pasta mixture to cooking pot; stir in tomatoes, chili powder, and garlic powder. Cook over low heat 5 minutes or until heated through. Stir in cheese.
    Transfer to a serving bowl and serve immediately.

    Each Serving Provides: 367 Calories , 25 g Protein , 51 g Carbohydrates , 7 g Fat , 47 mg Cholesterol , 424 mg Sodium

 

 

 

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