Santa Fe Chicken Pasta
INGREDIENTS
  • Servings: 8
  • 16-ounce package Rotini pasta
  • 4-5 quarts water
  • Dressing:
  • 1 1/4 cups V-8 juice
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • ---
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup cooked yellow corn kernels
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped green onion
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced green bell pepper
  • 1 chicken breast fillet, cooked and diced
DIRECTIONS
  1. 1 16-ounce package Rotini pasta
  2. 4-5 quarts water
  3. Dressing
  4. 1 1/4 cups V-8 juice
  5. 1 1/2 tablespoons olive oil
  6. 1 tablespoon red wine vinegar
  7. 1 1/2 teaspoons chili powder
  8. 3/4 teaspoon paprika
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1/2 cup grated Parmesan cheese
  12. 1/2 cup cooked yellow corn kernels
  13. 1/3 cup chopped cilantro
  14. 1/4 cup chopped green onion
  15. 2 tablespoons diced red bell pepper
  16. 2 tablespoons diced green bell pepper
  17. 1 chicken breast fillet, cooked and diced
  18. 1. Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be el dente, or mostly tender but with a slight toughness in the middle.
  19. 2. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it.
  20. 3. When pasta is done, pour it into a large bowl. Add the dressing, then toss.
  21. 4. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving.
  22. Serves 8.