Lately, due to our running training schedule, P.I.C. and I have been trying to make sure we get enough carbs in our diet. My eating tends to run along the lines of low carb. I can't shake the "pasta and potatoes are bad," entirely, so I figure in moderation, I should throw them back in. Not much is better than a hot baked potato with a dab of butter and salt and pepper, right?
In any event, we've been doing pasta salad for our lunches the past couple of weeks. I try to vary it on a theme to make it more interesting. The pasta is, of course, whole wheat. I use lots of veggies. Legumes make an appearance. Of course, chicken is in the mix for some protein, as is cheese. This week? I went Southwestern.
Ingredients:
-1 13.25 ounce box of whole wheat pasta (this week was penne)
-6 ounces of cooked chicken breast (I like to use the frozen chicken tenders. They defrost fast and cook quickly.)
-1 red bell pepper
-1 orange bell pepper
-1 yellow bell pepper
-1 jalapeno pepper
-1 can of black beans, drained and rinsed
-1 cup of shredded cheddar cheese
-1 cup frozen corn, thawed
-1/2 cup spicy ranch dressing
-1 lime
-Salt and pepper to taste
How to:
-Cook the chicken, if necessary. This time, I just sauteed in a little olive oil, seasoning the chicken with some cumin, salt, and pepper.
-Cook the pasta according to directions. Rinse with cool water.
-Chop the peppers into small pieces.
-Mix chicken, peppers, beans, and corn together.
-Squeeze the lime into the mix.
-Mix the ranch dressing with a half cup of water. (I really dislike low fat dressings, so I just mix them with water to keep the taste, just lower the calories.)
-Mix in the dressing.
Serves about six.
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| Southwestern Pasta Salad. |
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| Cheeeeeeeese. |
Enjoy your lunch.
