Margarita Chicken Pasta Salad

• 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)

1. Cook pasta, till al dente, drain and rinse in cold water.
2. In a zip-bag, combine chicken,taco seasoning, shake to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
4. In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
5. Fold in chicken, serve warm or cold.
6. Pass tequila shots or very cold beer.

dressing mix, olive oil, sour cream, lime juice, green chilies, orange juice, sugar, cumin, salt, tequila, chicken pasta mix, rotini pasta, chicken, taco, olive oil, mexicorn, black beans

Taken from www.food.com/recipe/margarita-chicken-pasta-salad-342400 (may not work)