Fiesta Chicken Pasta Salad

View Recipe

Fiesta Chicken Pasta Salad

Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

package Betty Crocker® Suddenly Salad® classic pasta salad mix

1/3

cup sour cream

tablespoons water

1/2

teaspoon chili powder

cup cherry tomato halves

1/2

cup julienne strips green bell pepper

green onions, chopped

cup cubed cooked chicken or roast beef

Tortilla chips

1/2

cup shredded Cheddar cheese (2 ounces)

Old El Paso® salsa (any variety)

Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil about 12 minutes, stirring occasionally.
Drain pasta; rinse in cold water. Shake to drain.
Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper and onion. Stir in chicken.
Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Substitution

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.

Variation

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:

1 Serving (1 Serving)

Calories 340

(Calories from Fat 90 ),

Total Fat 10 g

(Saturated Fat 5 g,),

Cholesterol 50 mg;
Sodium 1090 mg;
Total Carbohydrate 45 g

(Dietary Fiber 3 g,

Protein 23 g;

Percent Daily Value*:

Exchanges:

2 1/2 Starch;
2 Vegetable;
2 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Fiesta Chicken Pasta Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens