South-of-the-Border Pasta and Chicken
- Total Time
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 radiatore1 ¼ cup(s), or medium shells (4 ounces)
fresh lime juice2 Tbsp
olive oil1 ½ tsp, extra-virgin
table salt½ 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)
cilantro2 Tbsp, fresh, finely chopped
- Cook the pasta according to package directions, omitting the salt, if desired. Drain and rinse under cold running water; drain again.
- 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.