Tex-Mex Chicken Pasta

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

Two mothers were talking about a third one who had just given
birth to triplets. "You know, that only happens one in twelve
thousand times?" said the one.

"Amazing!" said the other. "How did she ever find the time to
do any grocery shopping and cooking?"

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                            TODAY'S RECIPE
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I call this Tex-Mex Chicken Pasta, but it's really a good way to
use up any leftover meats you have on hand. Chicken works
great, but so would turkey, ham, beef, pork, or even shrimp.

Tex-Mex Chicken Pasta

8 oz (225 g) rotini or pasta of your choice, cooked according to package
directions and drained
1 1/2 cups (375 ml) cooked chicken, chopped
3 Tbs (45 ml) red wine vinegar
2 Tbs (30 ml) olive oil
1 green bell pepper (capsicum) cored, seeded, and chopped
3-4 scallions (spring onions), green and white parts, chopped
1 1/2 cup (375 ml) chopped fresh tomatoes, or drained canned tomatoes,
chopped
1 cup (250 ml) canned or frozen corn kernels
1 4-oz (110 g) can green chiles, chopped
1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Lettuce leaves for garnish

Combine all the ingredients in a bowl and stir gently to combine.
Serve chilled or at room temperature on a bed of lettuce leaves.
Serves 4 to 6.
Received on Tue Aug 3 08:14:24 2010