Chili and pasta are served warm over shredded lettuce for an easy main dish salad.
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2 ounces (1/2 cup) uncooked medium dried pasta shells
1 (15-ounce) can vegetarian or turkey chili with beans
1 (11-ounce) can whole kernel corn with red and greenpeppers, drained
4 cups shredded Romaine lettuce
1/4 cup shredded Cheddar cheese
1/4 cup sliced green onions
Fat free sour cream, if desired
Corn chips, if desired
Cook pasta according to package directions. Drain. Return to pan.
Add chili and corn to cooked pasta. Cook over medium heat 2-3 minutes or until heated through.
Place 1 cup lettuce on each salad plate; top with 1 cup chili mixture, 1 tablespoon cheese and 1 tablespoon green onion. Repeat with remaining ingredients. Serve with sour cream and corn chips, if desired.