Chipotle Chicken Pasta Toss recipe

Yield: 6 servings

1 pound boneless skinless chicken breast (2 breast halves)
1/2 cup plus 2 tablespoons Mrs. Dash® Southwestern
    Chipotle 10 Minute Marinade, divided
8 ounces penne pasta
1 (15 ounce) can black beans
1 cup frozen cut corn
3 medium size Roma tomatoes, about 1 cup, chopped
1 bunch green onions, 1/4-inch, about 1/2 cup
1/2 cup reduced fat sour cream

Marinate chicken breasts in Mrs. Dash® Southwestern Chipotle 10-Minute Marinade in the refrigerator for 10 minutes.

Cook the penne pasta according to package directions.

While the pasta cooks, pour the black beans and frozen corn into a colander and rinse under cool water until corn is defrosted. Place the beans, corn, tomatoes and green onions in a 3-quart or larger serving bowl. Refrigerate.

Grill chicken over medium-high heat until cooked through,about 5 to 6 minutes on each side (or about 7 minutes on a closed indoor grill). Chop into bite-size pieces; add to the bowl with the vegetables and beans.

Drain and add the cooked penne to the bowl.

Stir the remaining 2 tablespoons (or more, added to taste) of marinade into the sour cream and add the sour cream mixture to the bowl. Toss to distribute throughout. Serve immediately.

Nutritional Info per serving: Serving size: 10.5 oz.: Calories: 353, Calories from Fat: 15%, Total Fat: 6 grams, Sat Fat: 2 grams, Unsat Fat: 1 gram, Trans Fat: 0 grams, Cholesterol: 51 mg, Sodium: 389 g, Potassium: 597 mg, Carbohydrate: 51 grams, Dietary Fiber: 6 grams, Protein: 27 grams