South-of-the-Border Pasta and Chicken

Total Time
25 min
15 min
10 min
If you like, use leftover chicken breast or the breast from a rotisserie chicken for this dish; just be sure to remove the skin.


uncooked radiatore

1 cup(s), or medium shells (4 ounces)

fresh lime juice

2 Tbsp

olive oil

1½ tsp, extra-virgin


½ tsp

table salt

½ tsp

cooked skinless boneless chicken breast(s)

1 cup(s), chopped, diced

sweet red pepper(s)

½ medium, seeded and cut into small dice

yellow pepper(s)

½ medium, or green, seeded and cut into small dice

uncooked red onion(s)

½ small, thinly sliced

jalapeño pepper(s)

½ medium, seeded and minced (wear gloves to prevent irritation)


2 Tbsp, fresh, finely chopped


  1. Cook the pasta according to package directions, omitting the salt, if desired. Drain and rinse under cold running water; drain again.
  2. Meanwhile, toss together the lime juice, oil, sugar, and salt in a medium bowl. Add the chicken, bell peppers, onion, jalapeño pepper, cilantro, and pasta; toss to coat. Yields 2 cups per serving.


You can also use cut-up cooked chicken that is available in the meat department of most supermarkets. This recipe can easily be doubled, which makes it a great dish for company.To keep fresh cilantro, trim the stem ends and put it into a glass that contains about one inch of cold water. Cover the cilantro with a plastic bag and place in the refrigerator. Before using cilantro, be sure to rinse well as it tends to be sandy.

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