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Salsa Chicken with Linguine

Yield Makes 6 servings
Note: Start heating water for the pasta in a covered pan before assembling the rest of the ingredients.


  • 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

Nutrition Information

  • 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

  1. Cook pasta, uncovered, in 3 to 4 quarts boiling water until barely tender to bite, 5 to 7 minutes.

  2. 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.

  3. 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.

  4. Blend yogurt with cornstarch. Add mixture and taco sauce to peppers; stir often over medium heat until bubbling, 3 to 5 minutes.

  5. Add the pepper-yogurt sauce and chopped cilantro to the pasta and chicken; mix to coat.