RIGATONI MEXICALI

RIGATONI MEXICALI

Ingredients for 6 Servings

8 oz Rigatoni
1 tbsp Chicken bouillon granules
3 cups Frozen Southwestern seasoned chicken strips
1 cup Frozen green peas
14 1/2 oz Can diced tomatoes with green pepper and onion, drained
1/2 tsp Salt
1/4 tsp Chili powder
1/8 tsp Garlic powder
1/2 cup Sharp cheddar cheese, shredded

Procedure:

1. Cook pasta according to package directions, adding bouillon granules.
2. Cook 7 minutes; add chicken and peas.
3. Cook 3 minutes or until pasta is done or al dente.
4. Drain completely.
5. Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic powder.
6. Cook over low heat 5 minutes or until heated through.
7. Stir in cheese.
8. Transfer to a serving bowl and serve immediately.
9. Each Serving Provides:
10. 367 Calories , 25 g Protein , 51 g Carbohydrates , 7 g Fat , 47 mg Cholesterol ,
    621 mg Sodium , 120 mcg Folate , Calories from Fat 17%


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