MARGARITA CHICKEN PASTA SALAD

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Margarita Chicken Pasta Salad image

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.

Provided by BakinBaby

Categories     Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

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)

Steps:

  • Cook pasta, till al dente, drain and rinse in cold water.
  • In a zip-bag, combine chicken,taco seasoning, shake to coat.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
  • In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
  • Fold in chicken, serve warm or cold.
  • Pass tequila shots or very cold beer.

Nutrition Facts : Calories 529.1, Fat 21.5, SaturatedFat 4.9, Cholesterol 46.3, Sodium 580.5, Carbohydrate 63, Fiber 6.2, Sugar 5.8, Protein 22.4

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