Low Fat Chipotle Chicken Pasta Toss

Chicken breast marinated in chipotle sauce, tossed with black beans, corn, roma tomatoes, green onions and penne pasta. Finished off with remainder of marinade and sour cream stirred into make it creamy.

Ingredients -

1 pound Boneless, Skinless Chicken Breast
1/2 cup plus 2 tablespoons Southwestern Chipotle 10 Minute Marinade, divided
8 ounces Penne Pasta
1 (15 ounces) can Black Beans, drained
1 cup Frozen Cut Corn, rinsed until thawed
3 medium sized Roma Tomatoes, about 1 cup chopped
1 bunch Green Onions, 1/4", about 1/2 cup
1/2 cup Reduced-Fat Sour Cream

Preparation:

1. Marinate chicken breasts in Southwestern Chipotle 10-Minute Marinade 10 minutes.

2. Prepare the pasta according the directions.

3. Add black beans, corn, roma tomatoes, and green onions to large serving bowl. Refrigerate.

4. Preheat grill to medium heat.

5. Grill chicken over medium heat 5 to 6 minutes per side. Remove from grill and allow chicken to rest.

6. Chop chicken into bite-sized pieces. Add chicken to the bowl with vegetables.

7. Drain pasta. Add cooked pasta to the chicken and vegetables.

8. Stir the 2 tablespoons of marinade into sour cream.

9. Stir sour cream into bowl.

10. Toss to combine. Serve immediately.

Cooking Tip

Measure Pasta With A Scale

Using a digital scale is the easiest way to measure pasta.

Cooking Tip

Pasta Water

For every four ounces of dry pasta, use at least one quart of water. Bring cold water to fast boil. Add pasta all at one time to boiling water. Keep the heat at high to return the water back to a fast boil.

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