Ingredients
- 4 ounces dried whole wheat rotini pasta
- 1/4 cup lime juice
- 1/4 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 tablespoon sugar splenda blend
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Nonstick cooking spray
- 1 pound skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups grape tomatoes, halved
- 1 cup finely chopped red onion (1 large)
- 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces
- 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces
- 3/4 cup chopped yellow pepper (1 medium)
- 3/4 cup chopped red pepper (1 medium)
- 1 fresh jalapeno chile pepper, seeded and finely chopped*
- Lime wedges (optional)
Instructions
1Cook pasta according to package directions; drain.
2Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside.
3Lightly coat the rack of an indoor electric grill or outdoor grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
4In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeno pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges. Enjoy!
