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Ingredientes
- 1 to 2 lbs. boneless chicken breast or possibly thighs, skinned and cut into strips
- 1/2 c. Red Salsa
- 1 1/4 teaspoon seasoned salt, divided
- 2 tbsp. vegetable oil
- 1 pound pkg. spaghetti, broken in half, uncooked
- 2 (16 ounce.) cans pinto or possibly kidney beans, liquid removed
- 1 lg. tomato, seeded and minced
- 1/2 c. sliced green onions
- 1/2 c. sliced pitted ripe olives
- 1/2 c. shredded Cheddar cheese
- 1/2 c. shredded Monterey Jack cheese
- 1 1/4 c. lowfat sour cream
- 1/3 to 1/2 c. Red Salsa
- 3 c. torn lettuce
- 2 crushed Nacho chips
Direcciones
- In medium bowl, combine chicken, 1/2 salsa and 1/4 tsp. seasoned salt; mix well. Marinate in refrigerator 1 hour. In medium skillet, heat oil. Add in chicken mix. Cook till chicken is cooked through; cold slightly. Prepare spaghetti according to package directions; drain. In large bowl, combine spaghetti and chicken mix; toss to coat. In small bowl, blend lowfat sour cream, 1/2 c. Salsa and remaining 1 tsp. seasoned salt. Add in spaghetti mix; toss to coat. Cover; refrigeratethoroughly. Before serving, add in lettuce; toss to mix. Serve on lettuce lined platter topped with Nacho chips. Chill leftovers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 12 servings | |
| Calories 481 | |
| Calories from Fat 218 | 45% |
| Total Fat 24.48g | 31% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.11g | |
| Cholesterol 51mg | 17% |
| Sodium 663mg | 28% |
| Potassium 524mg | 15% |
| Total Carbs 43.43g | 12% |
| Dietary Fiber 5.5g | 18% |
| Sugars 2.55g | 2% |
| Protein 21.64g | 35% |
