This recipe is great when you have a craving for mexican food. It combines the italian food lover in me with the mexican food lover.
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 2 cups each
2 cups rotini pasta, uncooked (I use the whole wheat rotini)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups chopped red peppers (about 2 medium)
1/4 cup Kraft Zesty Italian Dressing (I use the fat free/low fat)
1 Tbsp. chili powder
1/2 cup Salsa
1/2 cup Sour Cream (I use fat free)
1/2 cup Shredded Cheddar Cheese (I use low fat)
1. Cook pasta as directed on package.
2. Meanwhile, cook chicken in skillet on medium heat. Cook and stir 6 min. Add peppers, dressing and chili powder; cook 3 min. or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.
3. Drain pasta. Toss with chicken mixture. Sprinkle with cheese.
With just a few healthy subsitutions, this definitely tastes pretty darn good when its done.