Potluck Pasta Fiesta

By carvalhohm

Ingredients

• 1 package (12 ounces) bowtie pasta
• 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total)
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 2 tablespoon 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 (10-3/4 ounces) condensed cream of corn soup
• 1 1/4 cups milk
• 1 jar (7 ounces) roasted peppers, drained and cut into 1/4-inch-wide strips
• 1 teaspoon hot pepper sauce

Preparation

Step 1

Prepare pasta according to package directions; drain, rinse, and drain again. Set aside in covered dish to keep warm.

Meanwhile, sprinkle chicken with 1/2 teaspoon salt and black pepper. In large skillet, heat oil over medium heat; add chicken and garlic. Cook for 12 to 15 minutes, or until chicken is cooked through, turning halfway through the cooking.

Remove chicken to cutting board and cut into 1-inch cubes. Add remaining ingredients to skillet and bring to boil over medium heat; add chicken and cook for 3 to 5 minutes, or until thoroughly heated.

Toss with warm pasta and serve immediately.