Southwestern chicken and pasta
Any tubular pasta, such as rigatoni or penne, will work in this recipe.
Nutrition Facts
Serving Size: About 1 1/2 cups
Calories: 245
Serving size
About 1 1/2 cups
Calories
245
Monounsaturated fat
1 g
Saturated fat
2 g
Total fat
5 g
Sodium
174 mg
Cholesterol
47 mg
Dietary fiber
6 g
Protein
20 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1 cup uncooked whole-wheat rigatoni
- 2 boneless, skinless chicken breasts, each 4 ounces, cut into cubes
- 1/4 cup salsa
- 1 1/2 cups canned unsalted tomato sauce
- 1/8 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup fresh or canned corn
- 1/4 cup shredded Monterey Jack and colby cheese
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente). Drain the pasta thoroughly.
While pasta is cooking, spray a large, heavy skillet with cooking spray. Over medium heat, saute the chicken until browned and opaque throughout, 7 to 10 minutes. Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly.
Divide the pasta between individual plates. Sprinkle each serving with 2 tablespoons cheese. Serve immediately.
