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Chicken And Pasta With Salsa

main dishes, chicken, pastanoodle

9 ounces refrigerated fresh angel-hair pasta
--or linguini
3 broiled or roasted chicken breast h
16 ounces chunky salsa
1 tablespoon lime juice
1/4 cup shredded monterey jack
--or mozzarella cheese
fresh cilantro or parsley
1 sprigs -- optional
salsa; optional

Prepare pasta according to package directions. Meanwhile, remove skin and bones from chicken breasts; cut meat into bite-size strips.

Stir together salsa, lime juice, and chicken strips in a large saucepan. Heat through. Drain pasta; toss with salsa mixture. Sprinkle with Monterey Jack or mozzarella cheese. If desired, garnish with cilantro or parsley sprigs and pass additional salsa.

Makes 4 servings.

Nutrition facts per serving: 408 cal., 11 g total fat (3 g sat. fat), 118 mg cholesterol, 547 mg sodium, 50 g carbohydrate., 2 g dietary fiber, 30 g pro. Daily Value: 19% vitamin. A, 62% vitamin. C, 25% iron.

Food exchanges: 3 bread, 3 meat, 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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