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

1. Cook pasta according to package direction, omitting salt and fat. Drain and place in a large bowl.
2. 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.
3. Add chicken, Mexicorn, cheese, red pepper, and tomatoes to pasta. Toss well to combine.
4. 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