Post by Baking_Bud on Jan 13, 2003 18:40:06 GMT -6
Taco Pasta Salad (LF)
8 servings
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.
358 Calories; 3g Fat (9% calories from fat); 26g Protein; 52g Carbohydrate; 35mg Cholesterol; 905mg Sodium
8 servings
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.
358 Calories; 3g Fat (9% calories from fat); 26g Protein; 52g Carbohydrate; 35mg Cholesterol; 905mg Sodium