- This recipe makes 4 Servings
1 ½ cups dry penne Pasta
1 medium onion, chopped
1 medium red bell pepper, chopped
2 garlic cloves, minced
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon sugar
¼ teaspoon dried oregano
⅛ teaspoon salt, or to taste
1 (8 ounce) can tomato sauce
2 cups shredded cooked chicken breast
½ cup reduced-fat cheddar cheese
2 tablespoons cilantro, minced for garnish
·Light sour cream and black olives can be added for additional garnishes
While preparing the sauce, cook the pasta according to the package directions. Drain the pasta and set aside.
Spray a large, nonstick skillet with cooking spray, and place over medium-high heat. Add the onion and bell pepper and saute for 3 to 4 minutes, or until slightly softened.
Push the vegetables to one side of the skillet, and reduce heat to medium. On the empty side of the skillet, add the garlic, chili powder, cumin, sugar, oregano, and salt, and stir until fragrant, about 30 seconds.
Pour the tomato sauce and 1 cup of water over the spice mixture, stir well, and simmer 2 minutes to blend the spices into the sauce.
Stir to mix the onions and pepper with the sauce, cover, and simmer another 5 minutes.
Add the chicken to the sauce, stir to coat. Add the pasta and toss to combine. Reduce the heat to low, sprinkle on the cheese, and cover for 1 minute. Remove from heat and garnish with cilantro.
Tips and Tricks
-You can use chili powder for a substitute if you don't have any cumin on hand
Nutrition Information Per Serving (1 1/2 cup serving)
Carbohydrates: 32 g
Sugar: 6 g
Total Fat: 3.5 g (Sat. Cat 0.5 g)
Protein: 26 g
Fiber: 5 g
Cholesterol: 55 mg
Sodium: 630 mg
Food Exchanges: 3 Lean Meat, 1 1/2 Starch, 1 1/2 Vegetable
Carbohydrate Choices: 2
Weight Watchers Plus Point Comparison: 6