Fiesta Chicken Pasta Salad
Ingredients:
½ box (8 ounces) penne rigate
12 ounces raw chicken, seasoned with pepper
- 1 tablespoon extra-virgin olive oil
- 1 11-ounce can Mexicorn, drained
- ½ cup sharp cheddar cheese
- 2 cups diced red pepper
- ½ cup chopped plum tomatoes
- ¼ cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- a few drops of tobacco sauce
Directions:
- Cook pasta according to package direction, omitting salt and fat. Drain and place in a large bowl.
- Heat skillet over medium-high heat and add 1 tablespoon olive oil. Add chicken to skillet and cook completely. Remove from pan and shred meat.
- Add chicken, Mexicorn, cheese, red pepper, and tomatoes to pasta. Toss well to combine.
- Combine orange juice, lime juice, olive oil, and tobacco sauce, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
From Flavors of Fiesta by University of Illinois Extension