spicy southwest chicken pasta salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 serving Great Value Elbow Macaroni Noodles (1/2 c dry) 0.75 cup Squash, yellow fresh 3/4 cup is 3 oz (by PCARWELL) 1 cup, chopped Onions, raw 0.5 cup La Costena Pickled Jalapeno Nacho Slices (by MRSMOOGIE) .5 cup Salsa .33 cup Sour Cream 1 serving Kraft Macaroni and Cheese, powder only (by CCLARSON35) 2 tbsp Kraft Ranch Salad Dressing 1 oz Lawry's Chicken Fajita Spices (1oz package) (by SAMBUCKY) 2 tbsp Basil 10 oz Tyson boneless, skinless chicken breast 1.5 cup Tomatoes - sm cherry tomatoes 1 cup Beans, pinto (pre cooked)1 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
Boil water, (cook chicken in water if not pre-cooked)
Remove chicken from water Add noodles
cook noodles. (any pasta will do)
Cut chicken and set aside.
Shred squash. (I used two small squash). Place in large bowl
finely chop peppers and onion. Add to squash
Drain Pasta and add hot pasta to ingredients in bowl
Add All other ingredients and toss
Serve hot or put in refrigerator to cool. (tastes great either way)
Serving Size: makes aprox. 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user GRANNYWINGY1.
Remove chicken from water Add noodles
cook noodles. (any pasta will do)
Cut chicken and set aside.
Shred squash. (I used two small squash). Place in large bowl
finely chop peppers and onion. Add to squash
Drain Pasta and add hot pasta to ingredients in bowl
Add All other ingredients and toss
Serve hot or put in refrigerator to cool. (tastes great either way)
Serving Size: makes aprox. 16 1-cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user GRANNYWINGY1.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 3.4 g
- Cholesterol: 13.8 mg
- Sodium: 178.9 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.6 g
- Protein: 8.6 g
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