Margarita Chicken Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a great cold pasta salad. It combines the taste of Mexican food, with pasta. Best served cold. You can leave out the tequila if you wish. I like to make this with the multi colored pasta rotini, but you could use any noodle shape or color Ingredients:
10 ounces pasta noodles |
1 lb boneless skinless chicken breast, cubed |
1 (1 ounce) package taco seasoning |
3 tablespoons olive oil |
1 (10 ounce) can mexicorn, drained |
15 ounces black beans, drained and rinsed |
4 ounces green chilies, diced |
1 cup monterey jack pepper cheese, cubed |
1/2 cup orange juice |
1/2 cup olive oil |
1/2 cup sour cream |
3 tablespoons lime juice |
1 teaspoon sugar |
1 teaspoon cumin |
1/4 teaspoon cayenne pepper |
1 teaspoon salt |
1 teaspoon pepper |
4 teaspoons tequila |
Directions:
1. Cook the pasta, drain and rinse well with cold water.
2. Sprinkle the cubed chicken with the taco seasoning.
3. Cook the cubed chicken in the oil, over medium heat until cooked through.
4. In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
5. In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
6. Mix well and pour over pasta mixture.
7. Chill until ready to serve.
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