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Santa Fe Chicken Pasta


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Member since 2006

Serves 8 | Prep Time | Cook 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


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.


Pairs Well With


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