Margarita Chicken Pasta Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 10 ounces uncooked tri-color spiral pasta (spiral pasta)
• 1 lb chicken breast, strips for stir-frying
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 1 (11 ounce) can mexicorn whole kernel corn, with red and green
• bell pepper, drained
• 1 (15 ounce) can black beans, drained, rinsed
• 1/2 cup fresh orange juice
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1/4 cup sour cream
• 3 tablespoons fresh lime juice
• 1 teaspoon sugar
• 1/4 teaspoon cumin
• 1/8 teaspoon salt
• 4 teaspoons tequila, if desired (optional)
• 1 cup loosely packed fresh cilantro leaves
• 1 (4 1/2 ounce) chopped green chilies

Recipe

• 1 cook rotini to desired doneness as directed on package. drain. rinse with cold water to cool; drain well.
• 2 meanwhile, in resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.
• 3 heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. add chicken; cook 8 to 10 minutes or until golden brown and no longer pink in center, stirring frequently. remove from heat; set aside.
• 4 in blender container or food processor bowl with metal blade, combine all dressing ingredients; blend 30 seconds or until well blended.
• 5 in large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. fold in cooked chicken.
• 6 serve warm or cold. if desired, garnish with lime wedge and cilantro leaves.