MARGARITA CHICKEN PASTA SALAD

SALAD:
10 oz. (4 cups) uncooked rainbow rotini (spiral pasta)
1 lb. Boneless skinless chicken strips or pieces for stir-frying
1 (1.25 oz.) Pkg. Schilling/McCormick or Lawrey's Taco Salad Seasoning Mix
1 tablespoon olive (or vegetable) oil
1 (11 oz.) Can Green Giant Mexicorn Whole Kernel Corn, Red & Green peppers, drained
1 (15 oz.) Can Progresso black beans, drained and rinsed
DRESSING:
1/2 cup fresh orange juice
1/4 cup olive (or vegetable) oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 (4.5 oz.) Can Ortega chopped green chilies
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila, if desired
1 cup loosely packed fresh cilantro leaves

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool.

Meanwhile, in a resealable food storage plastic bag, combine chicken and taco seasoning mix; shake to coat.

In large nonstick skillet, heat 1 tablespoon oil over medium heat until hot. Add chicken; cook and stir 8 to 10 minutes or until golden brown and no longer pink. Remove from heat.

In blender container, combine all dressing ingredients. Blend 30 seconds or until well blended.

In large serving bowl, combine cooked rotini, corn, beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold.

Servings: 6 (1 1/2 cup per serving)