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    Low-Fat Mexican Casserole


    Source of Recipe


    www

    8 ounce package tricolor twist pasta
    1/4 cup chicken broth
    1/2 cup chopped green onions
    2 Tablespoons cornstarch
    1/2 teaspoon chili powder
    1/2 teaspoon cumin
    1 can fat free chicken broth
    8 ounces fat free Monterey Jack, shredded
    1/2 cup fat free sour cream

    Preheat oven to 350: F. Prepare pasta according to package directions,
    drain and set aside. Meanwhile, in medium nonstick saucepan over
    medium heat saute onions in broth for 2 minutes, stirring constantly.
    Stir in cornstarch, chili powder and cumin. Using a wire whisk,
    gradually stir in broth until sauce is smooth. Raise heat to high.
    Bring sauce to boil, stirring constantly for 1 minute. Remove from
    heat. Stir in cheese until melted, then stir in sour cream. Pour
    over pasta and toss well. Spoon into nonstick baking dish and bake
    for 15 minutes. Makes 8 servings.

 

 

 


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