Ingredients:
8 ounces bow tie pasta, cooked
1/2 teaspoon olive oil
1/2 lb boneless skinless chicken breasts, ground,cooked
1/2 cup bell peppers, chopped
1/2 cup onions, chopped
15 ounces dark red kidney beans, drained and washed
1/8 teaspoon cumin
1 teaspoon chili powder
8 ounces no-salt-added tomato sauce
2 3/4 cups frozen corn kernels, thawed
1/2 cup fat-free cheddar cheese, grated
1 cup plain fat-free yogurt
1/2 cup taco sauce
1/2 cup baked corn tortilla chips
Directions:
Prepare bow tie pasta according to package directions; drain.
In a skillet, heat oil over medium heat.
Cook chicken, bell peppers, and onions until chicken is no longer pink and vegetables are tender.
Add, beans, cumin, and chili powder; heat through.
In a mixing bowl, combine pasta, chicken mixture, tomato sauce, corn, and cheddar cheese.
In another bowl, combine yogurt and taco sauce.
Add to salad mixture and toss well.
Servings: 8
Time preparation: 10 min.
Time total: 20 min.