CHICKEN PASTA SALAD, FIESTA - STYLE

1 Cup cubed cooked chicken or roast beef
2 Green onions, chopped
½ Cup green bell pepper, finely sliced
1 Cup cherry tomatoes, halves
½ Teaspoon chili powder
3 Tablespoons water
1/3 Cup sour cream
1 Package pasta salad mix (Betty Crocker Suddenly Salad classic pasta salad mix)
½ Cup shredded Cheddar cheese (2 ounces)
1 Bag of tortilla chips
4 Tablespoons salsa (any variety)

Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of pasta-vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. Stir together seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and parmesan topping. Stir in chicken. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad.

Serving size: ¼ of salad
Calories: 340
Fat: 10 g
Cholesterol: 50 mg
Carbohydrate: 45 g
Protein: 23 g
Sodium: 1,090 mg

---