Margarita Chicken Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Tequila, cumin, chilies,chicken and black beans, just doesn't get any better 'n that that. This is an Arizona Favorite from the Kingman Arizona Welcome Wagon Cookbook. Ingredients:
1/4 cup olive oil |
1/4 cup sour cream |
3 tablespoons lime juice |
1 (4 1/2 ounce) can green chilies (chopped) |
1/2 cup orange juice |
2 teaspoons sugar |
2 teaspoons cumin |
1/8 teaspoon salt |
3 teaspoons tequila (optional) |
4 cups rotini pasta (uncooked rainbow spiral pasta) |
1 lb chicken (cut in strips) |
1 (1 1/4 ounce) taco seasoning mix |
2 tablespoons olive oil |
1 (11 ounce) mexicorn (drained) |
1 (15 ounce) black beans (drained and rinsed) |
Directions:
1. Cook pasta, till al dente, drain and rinse in cold water.
2. In a zip-bag, combine chicken,taco seasoning, shake to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
4. In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
5. Fold in chicken, serve warm or cold.
6. Pass tequila shots or very cold beer.
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