Recipe By : Art Ginsburg
Serving Size : 8 Preparation Time :0:30
Categories : Pasta/Rice Mexican
Dessert/Dinner Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb elbow macaroni
1 lb ground chicken breast, skinless -- cooked
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1 pkg taco seasoning mix
3/4 c water
1 c fat-free cheddar cheese -- grated
1 c fat-free mozzarella cheese -- grated
8 ozs taco sauce
1/2 head iceberg lettuce -- shredded
1 c low-fat tortilla chips -- crushed
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 10 minutes. Add meat mixture and cheeses to the
pasta; toss gently. Add taco sauce and mix gently.
- - - - - - - - - - - - - - - - - -
Per serving: 358 Calories; 3g Fat (9% calories from fat); 26g Protein; 52g
Carbohydrate; 35mg Cholesterol; 905mg Sodium
Serving Ideas : Serve on shredded lettuce and top with crushed chips.
