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Print this Recipe    Mexican 06

Low-Fat Mexican Casserole

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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