MAIN DISH

BARBECUE CHICKEN PASTA SALAD WITH LIME AND SOUR CREAM

Start to finish: 20 minutes.

• 1 pound bow-tie or spiral pasta

• 2 cups frozen peas

• 1 cup frozen corn kernels

• 1 (2 ½-pound) rotisserie chicken

• 1 ½ cups barbecue sauce

• 1 teaspoon hot sauce

• 2 tablespoons lime juice

• ½ cup sour cream

• 2 stalks celery, diced

• 1 medium red onion, diced

• 1 medium carrot, cut into matchsticks

• 4 tomatillos, chopped

• ¼ cup chopped fresh cilantro

• Salt and pepper, to taste

Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. During the final 2 minutes, add the peas and corn, stirring to ensure they don't clump.

Drain the pasta mixture, rinse with cool water and spread on a rimmed baking sheet to cool.

Meanwhile, pull apart the chicken meat, discarding skin and bones. Chop any large pieces into bite-size chunks. Set aside.

In a large bowl, whisk the barbecue sauce with the hot sauce and lime juice. Add the chicken and toss.

In a second large bowl, combine the sour cream, pasta-vegetable mixture, celery, red onion, carrot and tomatillos. Toss well. Fold in the chicken and cilantro, mixing until just combined. Season with salt and pepper. Serve immediately or refrigerate. Serves 12.

Per serving: 278 calories (23 calories from fat) 3 g fat (1 g saturated, 0 g trans fats), 20 mg cholesterol, 15 g protein, 49 g carbohydrate, 3 g fiber, 882 mg sodium.

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