Low Fat Recipe: Taco Chicken Bake 18-01-2015

Low Fat Recipe: Taco Chicken Bake

Ingredients

8 ounces skinless and boneless chicken breast -- cut into 12
pieces
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 15 ounce can tomato sauce -- Hunt's
1 1/2 teaspoons taco seasoning -- I use 1 Tablespoon
1 teaspoon dried parsley flakes
1/4 cup sliced ripe olives -- (1 ounce)
1/2 cup frozen whole kernel corn
1 1/2 cups hot cooked noodles -- rinsed and drained
1/3 cup shredded reduced fat cheddar cheese -- (1 ½ ounces)Kraft
1/4 cup Land O Lakes fat-free sour cream

Directions

Preheat oven to 350 degrees. Spray an 8x8 inch baking dish with olive oil-flavored cooking spray. In a large skillet sprayed with olive oil-flavored cooking spray, brown
chicken pieces, onion, and green pepper, stirring occasionally. Stir in tomato sauce, taco seasoning, parsley flakes, and olives. Add corn and noodles. Mix well to combine. Pour mixture into prepared baking dish. Evenly sprinkle cheddar cheese over top. Bake for 20 to 25 minutes. Place baking dish on wire rack and let set for 2 to 3 minutes. Cut into 4 pieces. Top each piece with 1 tablespoon sour cream. 1 1/4 cups uncooked noodles usually cooks to about 1 1/2 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