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.
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Prep Time
35 min
Nutrition Facts
- Servings per Recipe: 6 1-1/3 cup servings
- Calories: 324
- Calories from Fat: 69
- Total Fat: 7
- Cholesterol: 44 mg
- Sodium: 239 mg
- Carbohydrate: 40 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 3 starch, 1 very lean meat
- Carbohydrate Units: 3