Bell peppers, cherry tomatoes and green onions add color and nutrition to this creamy pasta salad.
Ingredients:
1. 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
2. 1/3 cup sour cream
3. 3 tablespoons water
4. 1/2 teaspoon chili powder
5. 1 cup cherry tomato halves
6. 1/2 cup julienne strips green bell pepper
7. 2 green onions, chopped
8. 1 cup cubed cooked chicken or roast beef Tortilla chips
9. 1/2 cup shredded Cheddar cheese (2 ounces)
10. salsa (any variety)
Method:
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.
1 Serving:
Calories 340 (Calories from Fat 90 );
Total Fat 10 g (Saturated Fat 5 g);
Cholesterol 50 mg;
Sodium 1090 mg;
Total Carbohydrate 45 g (Dietary Fiber 3 g);
Protein 23 g
Exchanges: 2 1/2 Starch;
2 Vegetable;
2 Lean Meat
Ingredients:
1. 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix
2. 1/3 cup sour cream
3. 3 tablespoons water
4. 1/2 teaspoon chili powder
5. 1 cup cherry tomato halves
6. 1/2 cup julienne strips green bell pepper
7. 2 green onions, chopped
8. 1 cup cubed cooked chicken or roast beef Tortilla chips
9. 1/2 cup shredded Cheddar cheese (2 ounces)
10. salsa (any variety)
Method:
1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain.
2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken.
3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.
1 Serving:
Calories 340 (Calories from Fat 90 );
Total Fat 10 g (Saturated Fat 5 g);
Cholesterol 50 mg;
Sodium 1090 mg;
Total Carbohydrate 45 g (Dietary Fiber 3 g);
Protein 23 g
Exchanges: 2 1/2 Starch;
2 Vegetable;
2 Lean Meat
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