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Salsa Chicken with Linguine





Yields
Makes 6 servings

Note: Start heating water for the pasta in a covered pan before assembling the rest of the ingredients.

 1 pound dried linguine
 3/4 pound red bell peppers
 1 teaspoon salad oil
 1 pound boneless, skinless chicken breasts
 2 cups plain nonfat yogurt
 2 teaspoons cornstarch
 2 bottles (8 oz. each) mild red taco sauce
 1/4 cup chopped fresh cilantro
Step 1
1

Cook pasta, uncovered, in 3 to 4 quarts boiling water until barely tender to bite, 5 to 7 minutes.

Step 2
2

Meanwhile, stem and seed bell peppers and cut lengthwise into 1/4-inch slices. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir peppers and oil until peppers are limp and browned, 12 to 14 minutes; reduce heat if peppers start to darken too much.

Step 3
3

Cut chicken into 1/4- by 2-inch strips. When pasta is barely tender to bite, add chicken to pasta water and cook until meat is no longer pink in center (cut to test), 2 to 3 more minutes. Drain mixture and return to pan.

Step 4
4

Blend yogurt with cornstarch. Add mixture and taco sauce to peppers; stir often over medium heat until bubbling, 3 to 5 minutes.

Step 5
5

Add the pepper-yogurt sauce and chopped cilantro to the pasta and chicken; mix to coat.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories461
% Daily Value *
Total Fat 3.1g4%

Saturated Fat 0.6g3%
Cholesterol 45mg15%
Sodium 700mg31%
Total Carbohydrate 74g27%

Dietary Fiber 2.6g10%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.