Wednesday, June 10, 2009

South-of-the-Border Pasta and Chicken

(From the Weight Watchers Best Eats Recipe Book)
Prep 15 min Cook 20 min Serves 2


1 1/3 cups pasta shells (whole wheat is preferred)
2 Tbsp lime juice
1 1/2 tso extra-virgin olive oil
1/2 tsp salt
1 cup diced cooked chicken breast
1/2 red bell pepper, diced
1/2 green or yellow bell pepper, diced
1/2 small red onion, diced
1/2 jalapeno pepper, seeded and minced (wear gloves to prevent irritation)
2 Tbsp finely chopped fresh cilantro

1. Prepare the pasta according to package directions, omitting the salt if desired. Drain in a colander, then rinse under cold running water.
2. Meanwhile, whisk together the lime juice, oil, sugar, and salt in a medium bowl. Add the chicken (optional), bell peppers, onion, jalapeno pepper, cilantro, and pasta; toss to combine.

Per Serving (2cups): 398 Cal, 8g Fat, 2g Sat Fat, 0g Trans Fat, 57mg Chol, 649 mg Sod, 52g Carb, 4g Fib, 29g Protein (if chicken is added), 33mg Calc

Additions: I liked the dressing a lot and didn't think there was enough of it, so I doubled the ingredients for that. It adds some extra calories, but it's totally worth it! Also, the flavor will be stronger if you let it sit over night before serving it, but you don't have to do that, either. Enjoy!

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