Taco Chicken Bake (5 PTS/double recipe)

Recipe Ingredients

16 oz	454g	Skinless and boneless chicken breast - cut into 24 pieces
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
2		Tomato sauce - Hunt's
1 tablespoon	15ml	Taco seasoning - I use 2+ Tablespoons
2 teaspoons	10ml	Dried parsley flakes
1/2 cup	118ml	Sliced ripe olives - 2 ounces
1 cup	62g / 2.2oz	Frozen corn kernels
3 cups	711ml	Hot cooked noodles - rinsed and drained
2/3 cup	97g / 3.4oz	Shredded reduced fat cheddar cheese - (3 ounces) Kraft
1/2 cup	118ml	Land O Lakes fat-free sour cream

Recipe Instructions

1). Preheat oven to 350 degrees.

2). Spray an 9X13 inch baking dish with olive oil-flavored cooking spray.

3). In a large skillet sprayed with olive oil-flavored cooking spray, brown

chicken pieces, onion, and green pepper, stirring occasionally.

4). Stir in tomato sauce, taco seasoning, parsley flakes, and olives.

5). Add corn and noodles. Mix well to combine.

6). Pour mixture into prepared baking dish.

7). Evenly sprinkle cheddar cheese over top.

8). Bake for 20 to 25 minutes.

9). Place baking dish on wire rack and let set for 2 to 3 minutes.

10). Cut into 4 pieces. Top each piece with 1 tablespoon sour cream.

Hint:2 1/2 cups uncooked noodles usually cooks to about 3 cups.

Each serving equals:

Weight Watcher Points: 5

Healthy Exchanges: 2 1/4 vegetable, 2 protein, 1 bread, 1/4 fat, 15 optional

calories

Nutritional: 244 calories, 4 gm fat, 22 gm protein, 30 gm carbohydrate,

908 mg sodium, 2 gm fiber

Diabetic: 2 vegetable, 2 meat, 1 1/2 starch

Source:
http://www.healthyexchanges.com/messages/recipes/board.htm - Copyright: - The Insider's Scoop -- Pg 22

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