Chicken Chili Pasta |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | N/A | 480 | 70 | 8g | 640mg | 68g | 34g | 55mg |
| INGREDIENTS: | ||
| 8oz (3 cups) uncooked rotini (spiral pasta) | 1 tablespoon olive oil or oil | 3 boneless skinless chicken breast halves (about 1 lb), cut into bite-sized strips |
| 1 large onion, chopped | 1 (15-oz) can chili beans, undrained | 1 (14.5-oz) can diced tomatoes, undrained |
| 1 teaspoon chili powder | 1/2 teaspoon cumin | 1 tablespoon chopped fresh cilantro |
| 1 | Cook rotini to desired doneness as directed on package. |
| 2 | Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add chicken and onion; cook and stir 5 to 7 minutes or until chicken is lightly browned. |
| 3 | Stir in chili beans, tomatoes, chili powder and cumin. Bring to a boil. Reduce heat; simmer 10 to 15 minutes or until onion is tender and chicken is no longer pink. |
| 4 | Drain rotini. Serve chili over rotini; sprinkle with cilantro. |