Zesty, filling, and so simple to put together! Perfect for a quick weeknight meal. This is one of those dishes my family has on our menu rotation schedule.
Total Time
30min
4.5
6 Ratings
Author: Cooking and Crafting
Servings:
4
Ingredients
•
2
cups
Rotini Pasta
•
1
Tbsp
Oil
•
1
lb
Boneless, Skinless Chicken Breasts
•
2
Red Bell Peppers
, chopped
•
4
Tbsp
Italian Dressing
•
1
Tbsp
Chili Powder
•
1/2
cup
Chunky Salsa
•
1/2
cup
Sour Cream
•
1/2
cup
Shredded Cheddar Cheese
, shredded
Cooking Instructions
1.
Boil a large pot of salted water and cook the Rotini Pasta (2 cups) according to package directions. Drain and set aside.
2.
Meanwhile, heat Oil (1 Tbsp) in a large skillet on medium-high heat. Add Boneless, Skinless Chicken Breasts (1 lb) and cook for 6 minutes, stirring occasionally so chicken cooks evenly.
3.
Add Red Bell Peppers (2), Italian Dressing (4 Tbsp) and Chili Powder (1 Tbsp). Cook 3 minutes, or until chicken is done, stirring frequently. Add Chunky Salsa (1/2 cup) and Sour Cream (1/2 cup) and mix well.
4.
Toss cooked pasta with chicken mixture, and sprinkle with Shredded Cheddar Cheese (1/2 cup).
5.
Mix in the cheese and serve warm in large bowls!
Nutrition Per Serving
CALORIES
507
FAT
19.3 g
PROTEIN
35.0 g
CARBS
48.0 g
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