Ingredients:
1 lb ground skinless chicken breast
28 ozs low sodium chicken broth
1 c chopped onions
1 1/2 c picante sauce
1 c chopped bell peppers
14 1/2 ozs stewed tomatoes
2 tsps minced garlic
1 c rotini uncooked pasta
2 tsps chili powder
1 tsp cumin
1/2 C shredded low fat Colby Jack Cheese
Directions:1 lb ground skinless chicken breast
28 ozs low sodium chicken broth
1 c chopped onions
1 1/2 c picante sauce
1 c chopped bell peppers
14 1/2 ozs stewed tomatoes
2 tsps minced garlic
1 c rotini uncooked pasta
2 tsps chili powder
1 tsp cumin
1/2 C shredded low fat Colby Jack Cheese
In a skillet, cook chicken, onions, bell peppers, and garlic over medium heat. Cook chicken until no longer pink and vegetables are tender. Stir in chili powder, cumin, chicken broth, picante sauce, tomatoes, and pasta. Bring to a boil. Reduce heat to low and simmer until pasta is cooked. Top with cheese.
Makes 8 (1 Cup Servings)
Nutritional Info Per Serving:
Calories 144;
Total Fat 3 g;
Protein 17 g;
Cholesterol 36 g;
Carbohydrates 17 g;
Sodium 826 mg;
Fiber 2 g;
WW Points 2.5
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