South of the Border Shrimp and Pasta

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;