makes 4 servings, 441 calories and 46 grams of protein each. Adapted from Delish blog.
1 lbs extra lean ground chicken breast
8 oz quinoa pasta +1 cup pasta water
1.5 cup fresh or canned salsa (we prefer Ana's)
2 Tbsp mild taco seasoning
3 oz fat free cream cheese
1/2 cup nonfat greek yogurt
salt & pepper
1/3 cup cheddar cheese
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground chicken until no longer pink. Add taco seasoning and salsa. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheeses are melty and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.