My friend Julie also introduced me to this yummy recipe - I love it when she invites me over for lunch! I forgot to take a picture when I made it last week, but I'm sure I'll be making it again before too long.
10 oz. rainbow rotini
1 lb boneless skinless poached chicken breast, shredded
1 can whole kernel corn
1 can black beans, drained and rinsed
1/2 c. orange juice
1/4 c. olive oil
1/4 c. sour cream
3 Tbsp fresh lime juice
1 tsp sugar
1/4 tsp cumin
1/8 tsp salt
1 c. loosely packed cilantro leaves
1 (4.5 oz) chopped green chilies
4 tsp tequila (optional)
1 packet taco seasoning
Cook pasta, drain and rinse with cold water. Combine all dressing ingredients in a food processor; blend until smooth. Combine cooked pasta, corn, beans and chicken in a large serving bowl, fold in dressing. Serve cold.
*I like to poach and shred the chicken ahead of time so that it's really easy to throw together on a busy night.