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Potluck Pasta Fiesta

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What You'll Need:
  • 1 package (12 ounces) bowtie pasta
  • 4 boneless, skinless chicken breast halves (1 to 1-½ pounds total)
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 can (14 ounces) artichoke hearts, drained and cut into halves
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (10-¾ ounces) condensed cream of corn soup
  • 1 1/4 cups milk
  • 1 (7-ounce) jar roasted peppers, drained and cut into 1/4-inch-wide strips
  • 1 teaspoon hot pepper sauce
What To Do:
  1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Set aside in a covered dish to keep warm.
  2. Meanwhile, sprinkle the chicken with 1/2 teaspoon salt and the black pepper
  3. In a large skillet, heat the oil over medium heat; add the chicken and garlic. Cook for 12 to 15 minutes, or until the chicken is cooked through, turning halfway through the cooking.
  4. Remove the chicken to a cutting board and cut into 1-inch cubes. Add the remaining ingredients
  5. to the skillet and bring to a boil over medium heat; add the chicken and cook for 3 to 5 minutes, or until thoroughly heated.
  6. Toss with the warm pasta and serve immediately.
Courtesy of Mr.Food.com


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