Instructions: Note: Start heating water for the pasta in a covered pan before assembling the rest of the ingredients.

Cook pasta, uncovered, in 3 to 4 quarts boiling water until barely tender to bite, 5 to 7 minutes.

Meanwhile, stem and seed bell peppers and cut lengthwise into 1/4-inch slices. In a 10- to 12-inch nonstick frying pan over medium-high heat, frequently stir peppers and oil until peppers are limp and browned, 12 to 14 minutes; reduce heat if peppers start to darken too much.

Cut chicken into 1/4- by 2-inch strips. When pasta is barely tender to bite, add chicken to pasta water and cook until meat is no longer pink in center (cut to test), 2 to 3 more minutes. Drain mixture and return to pan.

Blend yogurt with cornstarch. Add mixture and taco sauce to peppers; stir often over medium heat until bubbling, 3 to 5 minutes.

Add the pepper-yogurt sauce and chopped cilantro to the pasta and chicken; mix to coat.

This recipe yields 6 servings.

Comments: Dana Luedtkes description of herself could apply to a lot of us - she loves good food, loves Southwestern flavors, and is always watching her weight. Happily, this Portland resident also enjoys experimenting in the kitchen and has come up with a number of common-sense tips for flavorful low-fat, nutritious dishes.

"I use a minimum of oil and substitute yogurt for many other ingredients," she says. Her favorite ingredients are naturally lean. "Ive really taken to cilantro and love roasted bell peppers and chilies." In this recipe, Luedtke makes a creamy sauce from yogurt, mildly spicy taco sauce, and cilantro, and adds chicken and pan-roasted bell peppers.

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