* 20 Redi·Serve Chicken & Cheddar Cheese
Nibblers * 1 pkg ( 7 oz.) elbow macaroni, uncooked * 1 can (14-1/2
oz.) stewed tomatoes or mexican-style stewed tomatoes, undrained *
1/4 c. prepared salsa for sauce * 1 c. prepared salsa to serve on the
side * 1 tsp. chili powder1 tsp. ground cumin1/4 tsp. saltChopped cilantro
(optional)
Cook pasta according to package directions, adding zucchini to
the pot during the last 2 minutes of cooking time. Meanwhile, heat Chicken &
Cheddar Cheese Nibblers according to the package directions. Drain pasta and
zucchini; return to same pot. Add tomatoes, 1/4 cup salsa, chili powder, cumin
and salt. Cook over medium heat until hot, stirring occasionally. Transfer
Chicken & Cheddar Cheese Nibblers and pasta mixture to 4 dinner plates;
sprinkle with cilantro, if desired. Serve remaining 1 cup of salsa on the side
for dipping. Serves 4
