Margarita Chicken Pasta Salad - cooking recipe

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

Preparation

Cook the pasta, drain and rinse well with cold water.
Sprinkle the cubed chicken with the taco seasoning.
Cook the cubed chicken in the oil, over medium heat until cooked through.
In a large bowl, add the cooked chicken, cooled pasta, mexicorn, black beans, green chilies and cheese.
In a separate bowl, mix the orange juice, oil, sour cream, lime juice, sugar, cumin, salt, pepper and tequila.
Mix well and pour over pasta mixture.
Chill until ready to serve.