| 1 | package Betty Crocker® Suddenly Salad® classic pasta salad mix |
| 1/3 | cup sour cream |
| 3 | tablespoons water |
| 1/2 | teaspoon chili powder |
| 1 | cup cherry tomato halves |
| 1/2 | cup julienne strips green bell pepper |
| 2 | green onions, chopped |
| 1 | cup cubed cooked chicken or roast beef |
| Tortilla chips |
| 1/2 | cup shredded Cheddar cheese (2 ounces) |
| Old El Paso® salsa (any variety) |
Serve with...
Orange Flan Cakes
Total Time:
1 hour 50 min
| 1. | Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally. |
| 2. | Drain pasta; rinse in cold water. Shake to drain. |
| 3. | Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken. |
| 4. | Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. |
| Boil 15 minutes. |
|
| No leftover cooked chicken on hand? You can buy frozen chopped cooked chicken, canned chunk chicken or thick slices of cooked chicken from the deli and cut into cubes. |
|
| Like it hot? Go ahead and increase the chili powder used in the salad dressing. You can also add a few drops of red pepper sauce to increase the heat. |
Nutrition Information:
340 ( 90 ); 10 g ( 5 g); 50 mg; 1090 mg; 45 g ( 3 g); 23 g 16 %; 44 %; 20 %; 18 % 2 1/2 ; 2 ; 2