 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
Another back of the box recipe I wrote down years ago and am not sure where it came from. I tend to use a hotter salsa/picante sauce but it comes out very nicely with a more mild sauce. Great for summer gatherings Ingredients:
4 cups cooked spiral shaped pasta (about 2 cups uncooked) |
2 cups short thin turkey strips or 2 cups chicken strips |
1 large tomato, cut into 1/2 inch chunks |
1 small red bell pepper, cut into 1/2 inch chunks |
1 large zucchini, cut into 1/2 inch slices,each slice quartered |
1 (8 ounce) can whole kernel corn or 1 cup frozen corn, thawed |
1/2 cup cilantro or 1/2 cup parsley, chopped |
3/4 cup picante sauce |
1/3 cup reduced-calorie creamy garlic dressing |
1/4 teaspoon salt, optional |
Directions:
1. Combine pasta, turkey, tomato, red pepper, zucchini, corn and cilantro in large bowl.
2. Combine picante sauce, dressing and salt and mix well.
3. Pour over pasta mixture and toss gently.
4. Chill and serve.
|
|