Mexican Pasta Salad
INGREDIENTS:
1/2 Onion, finely chopped
28 oz Can tomatoes w/juice,
Coarsely chopped
1 (1-1/4 oz) package taco mix
Seasoning
16 oz Can black beans, rinsed and
Drained
4 c Cooked ziti or penne pasta
1 3/4 cup dried pasta)
2 ts Olive oil
1 c Part-skim ricotta
2 (8-ounce) chicken boneless,
Skinless breast halves,
Cut in 1/2" pieces, optional
1 c Shredded Cheddar or
Mexi-blend cheese
1/2 Onion, finely chopped
28 oz Can tomatoes w/juice,
Coarsely chopped
1 (1-1/4 oz) package taco mix
Seasoning
16 oz Can black beans, rinsed and
Drained
4 c Cooked ziti or penne pasta
1 3/4 cup dried pasta)
2 ts Olive oil
1 c Part-skim ricotta
2 (8-ounce) chicken boneless,
Skinless breast halves,
Cut in 1/2" pieces, optional
1 c Shredded Cheddar or
Mexi-blend cheese
Leave out the chicken to convert to a vegetarian meal. Heat oven to 425 degrees. Grease a 7-by-11-inch baking dish.
In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black beans. Toss pasta with olive oil.
Spread 1 cup tomato mixture on bottom of baking dish. Add cooked pasta. Dot with ricotta and then spread with a knife. Stir chicken pieces into remaining tomato mixture and spoon over ricotta. Sprinkle with shredded cheese. Bake 25 to 30 minutes. Serve immediately.
In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black beans. Toss pasta with olive oil.
Spread 1 cup tomato mixture on bottom of baking dish. Add cooked pasta. Dot with ricotta and then spread with a knife. Stir chicken pieces into remaining tomato mixture and spoon over ricotta. Sprinkle with shredded cheese. Bake 25 to 30 minutes. Serve immediately.