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Rigatoni Mexicali




Source of Recipe


Karen


List of Ingredients




8 oz. Rigatoni
1 tbsp. chicken bouillon granules
3 C. frozen Southwestern seasoned chicken strips
1 C. 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 C. sharp cheddar cheese, shredded


Recipe



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, salt, 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.

YIELD: 4-6 Servings