Recipe: another one

I have this one but haven't tried it.* Exported from MasterCook *

Margarita Chicken Pasta Salad

Recipe By :Pillsbury Classic Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Pasta
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad herbs
10 ounces (4 cups) uncooked rainbow rotini
1 pound chicken breast strips for sir-frying
1 envelope taco seasoning mix
1 tablespoon olive oil
1 can (11oz) Green Giant Mexicorn
1 can (15oz) black bean -- drained & rinsed

Dressing
1/2 cup orange juice
1/4 cup olive oil
1/4 cup sour cream
3 tablespoons fresh lime juice
1 teaspoon sugar
1/4 teaspoon cumin
1/8 teaspoon salt
4 teaspoons tequila
1 cup loosely packed cilantro
1 can (4.5oz) chopped green chiles

Cook pasta according to pkg. directions. Drain; rinse in cold water and drain again. Meanwhile, in zip-top bag, combine chicken and taco seasoning mix; shake to coat. In a large nonstick skillet, heat 1 tbl. oil over med heat until hot. Add chicken; cook and stir 8-10 min or until golden brown and no longer pink. Remove from heat. In blender or food processor, combine all dressing ingred. Blend 30 sec. or until well blended. In large serving bowl, combine cooked pasta, corn, black beans and dressing; toss to coat. Fold in cooked chicken. Serve warm or cold. - - - - - - - - - - - - - - - - - - -

Per serving: 158 Calories (kcal); 13g Total Fat; (78% calories from fat); 1g Protein; 7g Carbohydrate; 4mg Cholesterol; 438mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other CarbohydratesNutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0