University of Illinois Extension
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Fiesta Chicken Pasta Salad
Total : 45 min Prep : 35 min


    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.
Exchange: 3 starch, 1 very lean meat
Carbohydrate Units: 3
Nutrition Facts
Servings per Recipe:
6 1-1/3 cup servings
 Amount Per Serving
 Calories 324      Calories from Fat 69
% Daily Value 
11% Total Fat 7g
15% Cholesterol   44mg
10% Sodium   239mg
13% Total Carbohydrate   40g
12%   Dietary Fiber   3g
0%   Sugars   0g
44% Protein   22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: