SANTA FE CHICKEN PASTA

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 16-ounce package Rotini pasta
  • 4-5 quarts water
  • Dressing:
  • 1 1/4 cups V-8 juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ---
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked yellow corn kernels
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped green onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1 chicken breast fillet, cooked and diced

Directions

  • 1 16-ounce package Rotini pasta
  • 4-5 quarts water
  • Dressing
  • 1 1/4 cups V-8 juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked yellow corn kernels
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped green onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1 chicken breast fillet, cooked and diced
  • 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be el dente, or mostly tender but with a slight toughness in the middle.
  • 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it.
  • 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss.
  • 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.
  • Serves 8.

Notes

Categories: Dinner  Main Dish  Pasta  Poultry  Southwestern US 

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