South-of-the-Border Pasta and Chicken

From Weight Watchers

10 Points+     Prep time:  15 min Cook time:  10 min  Serves: 2 (large servings)

If you like, use leftover chicken breast or the breast from a rotisserie chicken for this dish; just be sure to remove the skin.

Ingredients 1 1/3 cup(s) uncooked radiatore, or medium shells (4 ounces)    2 Tbsp fresh lime juice    1 1/2 tsp olive oil, extra-virgin    1/2 tsp sugar    1/2 tsp table salt      1 cup(s) (chopped) cooked skinless, boneless chicken breast(s), diced      1/2 medium sweet red pepper(s), seeded and cut into small dice      1/2 medium yellow pepper(s), or green, seeded and cut into small dice      1/2 small uncooked red onion(s), thinly sliced      1/2 medium jalapeño pepper(s), seeded and minced (wear gloves to prevent irritation)    2 Tbsp cilantro, fresh, finely chopped    Instructions Cook the pasta according to package directions, omitting the salt, if desired. Drain and rinse under cold running water; drain again. Meanwhile, toss together the lime juice, oil, sugar, and salt in a medium bowl. Add the chicken, bell peppers, onion, jalapeño pepper, cilantro, and pasta; toss to coat. Yields 2 cups per serving.