Margarita Chicken Pasta Salad - cooking recipe

Ingredients

Dressing Mix
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)
Chicken Pasta mix
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)

Preparation

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.