Lasso bold southwestern flavor for this pasta dish with preseasoned frozen chicken strips, canned green chiles, and taco-flavored cheese.
oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
(9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed, cut into bite-sized pieces
medium tomatoes, chopped (1 cup)
medium red bell pepper, chopped (1 cup)
oz. (1/2 cup) shredded taco-flavored cheese blend
medium green onions, sliced (about 1/4 cup)
Cook pasta as directed on package. Drain. Rinse with cold water to cool; drain well.
Meanwhile, in large serving bowl, combine mayonnaise and green chiles; mix well. Add chicken, tomatoes, bell pepper and cheese.
Add cooked pasta to chicken mixture; toss gently to coat. Serve immediately, or cover and refrigerate until serving time. Sprinkle with green onions.
Look for southwest-seasoned mayonnaise or salsa ranch salad dressing to add extra “kick” to this pasta dish.
Reduce the fat in this recipe by using reduced-fat mayonnaise instead of regular mayonnaise. You’ll save yourself about 19 grams of fat per serving.
If you enjoy your food really hot and spicy, add 1 chopped fresh jalapeño chile.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/3 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 2 1/2 Lean Meat; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.