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Mexican Chicken Casserole
Recipe Rumble

Ingredients:
1 pound medium shaped pasta, uncooked
1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and minced
3 tablespoons chili powder
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon oregano
8 ounces cooked chicken breast, julienne cut
1/4 cup ripe olives
1 cup reduced fat shredded Monterey jack cheese

Directions:
Preheat oven to 375-degrees. Cook pasta according to package directions and drain. Heat oil in a saucepan over medium heat until hot. Add onion, garlic and jalapeno and saute until soft, about 3 minutes. Add the chili powder and mix well. Add the tomatoes, cumin and oregano and simmer about 15 minutes. Combine hot pasta, chicken, olives, sauce and 3/4-cup cheese. Spoon into a 2 quart baking dish sprayed with nonstick cooking spray. Sprinkle with remaining cheese, cover and bake about 15 minutes or until warm. Recipe makes eight servings.

Nutrition information per serving:
Calories: 342
Total fat: 8g
Cholesterol: 30mg
Sodium: 308mg
Carbohydrate: 50g
Protein: 19g
Fiber: 4g

See also:
Low Fat Recipes: Section One
Low Fat Recipes: Section Two
Low-Fat Desserts Fit For Company! (Online eBook)