Southwestern Pasta with Chicken

For the first time in a while, I decided to go out on a limb and attempt to invent a recipe of my own. I love browsing Ree's site and Gina's site for ideas and I was definitely inspired by them, but tonight it was just me and my craving for both pasta and Mexican food at the same time that lead the way.

I've got to say, I'm pretty darn pleased with the result. (Don't worry, I wouldn't bother to share the recipe if it was gross- promise! :-))

Southwestern Pasta with Chicken (ONLY 6 WWpts per 1.5 cup serving!)
1 box Ronzoni Smart Taste Penne Pasta
2 chicken boneless, skinless chicken breasts cut into 1 inch pieces
1.5 tsp of garlic powder
1.5 tsp of cumin
1 tsp oregano
1 tsp salt
1.5 tsp chili powder
1 tsp paprika
1 can of sweet yellow corn
1 small onion, diced
1 red bell pepper, sliced into thin strips
3/4 cup of fat-free sour cream
cooking spray
Reduced fat shredded Mexican style cheese (optional for 2 addt'l points)
Hot sauce (optional)

-Prepare pasta as directed on the box.
-Meanwhile, spray a large pan with cooking spray and sautee the onion for 2-3 minutes on medium heat. Add the bell pepper and sautee for 2-3 minutes more. (You are just cooking until tender-crisp)
-Put pepper and onion aside and add chicken to the pan. Stir around.
-Mix all seasonings and sprinkle half over the chicken. Cook until cooked through.
-Add half of the remaining seasonings and the sour cream to the chicken pan and turn heat to low. Toss to coat evenly.
-Add the corn, peppers and onion to the chicken mixture. Toss to coat. Add the pasta, toss again.
-You may add the rest of the seasoning (mix well) to taste if you like, add a few dashes of hot sauce if you enjoy your food with a kick, or sprinkle a bit of shredded cheese on top before serving.
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