CHIPOTLE CHICKEN PASTA SALAD

Ingredients Weight Measure
Box of gemelli pasta 1 ea.
Sour cream 1 pt.
Mayonnaise 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Small onion 1 ea.
Red bell pepper, medium 1 ea.
Green bell pepper, medium 1 ea.
Can of black beans 1 ea.
Can of yellow corn 1 ea.
Chicken breast strips, grilled 12 oz.
Cheddar cheese, shredded 2 cups
Salt to taste
Ground black pepper to taste

Method

  1. Cook the pasta al dente and immediately rinse in cold water to stop the cooking.
  2. In a large salad bowl, mix the sour cream and mayonnaise and 4 or more full Tbsp. TABASCO® Chipotle Sauce (more sauce for a smokier, spicier salad).
  3. Finely chop the onion and add to dressing mixture. Coarsely chop the peppers and stir into the dressing. Open the cans of black beans and corn, then rinse in a strainer with water until clean and let excess water drain off; add to the dressing mixture.
  4. Chop chicken breast into 1/2" so pieces. Add chicken and the drained and cooled pasta. Add the cheddar cheese and stir completely. Salt and pepper to taste and let chill in refrigerator at least 1 hour before serving.

Yield: 3-4 oz.