- 1 pound dried linguine
- 3/4 pound red bell peppers
- 1 teaspoon salad oil
- 1 pound boneless, skinless chicken breasts
- 2 cups plain nonfat yogurt
- 2 teaspoons cornstarch
- 2 bottles (8 oz. each) mild red taco sauce
- 1/4 cup chopped fresh cilantro
- calories 461
- caloriesfromfat 6.1 %
- protein 32 g
- fat 3.1 g
- satfat 0.6 g
- carbohydrate 74 g
- fiber 2.6 g
- sodium 700 mg
- cholesterol 45 mg
How to Make It
Cook pasta, uncovered, in 3 to 4 quarts boiling water until barely tender to bite, 5 to 7 minutes.
Meanwhile, stem and seed bell peppers and cut lengthwise into 1/4-inch slices. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir peppers and oil until peppers are limp and browned, 12 to 14 minutes; reduce heat if peppers start to darken too much.
Cut chicken into 1/4- by 2-inch strips. When pasta is barely tender to bite, add chicken to pasta water and cook until meat is no longer pink in center (cut to test), 2 to 3 more minutes. Drain mixture and return to pan.
Blend yogurt with cornstarch. Add mixture and taco sauce to peppers; stir often over medium heat until bubbling, 3 to 5 minutes.
Add the pepper-yogurt sauce and chopped cilantro to the pasta and chicken; mix to coat.