Recipe: Mexican Style Bow Ties

Mexican Style Bow Ties
Source: National Pasta Association
Servings: 8

8 ozs bow tie pasta -- cooked
1/2 tsp olive oil
1/2 lb ground chicken breast, skinless -- cooked
1/2 cup bell peppers -- chopped
1/2 cup onions -- chopped
1 (15 oz) can dark red kidney beans -- undrained
1/8 tsp cumin
1 tsp chili powder
1 (8 oz) can no-salt-added tomato sauce
2 3/4 cups frozen corn -- thawed
1/2 cup fat-free cheddar cheese -- grated
1 cup fat-free plain yogurt
1/2 cup taco sauce
1/2 cup low-fat tortilla chips

Prepare bow tie pasta according to package directions; drain. In a skillet, heat oil over medium heat. Cook chicken, bell peppers, and onions until chicken is no longer pink and vegetables are tender. Add, beans, cumin, and chili powder; heat through. In a mixing bowl, combine pasta, chicken mixture, tomato sauce, corn, and cheddar cheese. In another bowl, combine yogurt and taco sauce. Add to salad mixture and toss well.

To serve, garnish with tortilla chips and serve with additional taco sauce.