The added protein from black beans adds a fibre boost and also allows you to use less ground chicken in this budget conscious variation on the traditional taco supper.
Preparation Time
25 mins
Cooking Time
10 mins
Total Time
35 mins
Calories
405 Calories
Recipe Instructions
Step 1
Prepare the noodles according to package directions.
Step 2
Meanwhile, brown the chicken with the onion, green pepper, corn, chili powder, cumin, salt and pepper in a large, deep nonstick skillet set over medium-high heat.
Step 3
Add the salsa, black beans, and broth to the skillet. Bring to a boil; simmer for 10 minutes. Stir in the cooked noodles until coated. Serve with shredded Cheddar cheese, green onions, sour cream and additional salsa to garnish individual bowls at the table.
Ingredients
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup chopped green bell pepper
1 onion, finely chopped
2 teaspoons ground cumin
½ cup frozen corn kernels
2 teaspoons chili powder
½ (12 ounce) package NO YOLKS® Broad Noodles
½ pound lean ground chicken or turkey
1 cup mild or medium salsa
1 cup canned no salt added black beans, drained and rinsed
¾ cup sodium-reduced chicken broth
½ cup Shredded Cheddar cheese, chopped green onions and low fat sour cream
