This recipe came from a Weight Watchers Cookbook, but let me tell you, any misconceptions I had about this being diet yucky were totally dispelled. This was awesome! We all loved it!
Ingredients:
4 1/2 ounce noodle of your choice (I used bowties)
1 lb. ground chicken
1 cup chopped onion
1 cup chopped green pepper
2 tbsp mild or hot chili powder
2 garlic cloves minced
3/4 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp sugar
1/4 tsp ground red pepper
2 cups canned Mexican-style stewed tomatoes, chopped
1 cup thawed frozen corn
4 ounces drained cooked red kidney beans
3 3/4 ounces reduced-fat Monterey Jack cheese, grated
Directions:
Preheat oven to 375*. Spray shallow 2 quart casserole or au gratin dish with non-stick cooking spray.
Cook pasta til done. Drain. Set aside, but keep warm.
Meanwhile, spray large, non-stick, skillet with cooking spray; heat. Add chicken, onions, and 3/4 cup bell peppers; cook, stirring to break apart meat, until no longer pink. Add chili powder, garlic, cumin, oregano, salt, sugar, and ground red pepper. Cook, stirring constantly until flavors are well mixed. Add tomatoes, corn, and beans to chicken mixture; bring to a boil. Stir in cooked noodles; remove from heat.
Stir all but 1/4 cup of cheese into mixture; transfer to prepared casserole. Sprinkle evenly with remaining cheese and green pepper. Bake 25 minutes or until mixture is bubbling.
Weight Watchers: New 365 Day Menu Cookbook
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