I was thrilled to be asked to participate in a recipe contest hosted by Kraft, using their Philadelphia Cooking Creme! I love their cooking cremes, and have used them in casseroles, baked pastas and side dishes as well. The recipe challenge was to create a delicious BBQ or potluck dish that is served cold. Instantly, my mind went to a pasta salad. Everyone loves pasta salad, right? 🙂
Pasta salads are so perfect for Summertime BBQ’s! I thought creating one with some Mexican flair would be delish! I chose to use the Original Philadelphia Cooking Creme. I mixed it with a packet of taco seasoning, ranch dressing and added in some cooked chicken, corn, and black beans. I let it chill in the fridge for about 4 hours and then served it at our 4th of July party. It was a big hit! I was hoping to bring home the leftovers, but there wasn’t any left!
*For the contest, I have the chance to win $500 dollars and a year supply of cooking creme if my recipe gets the most comments. If you could take the time to leave me a comment, I would appreciate it so much!
Fiesta Chicken Pasta Salad
Recipe by: Holly Lofthouse
1 pound box Bowtie or Farfalle noodles
1 (1 oz) packet Taco Seasoning
2 (10 oz) containers Original Philadelphia Cooking Creme
1 1/2 cups prepared Ranch dressing
2 boneless, skinless Chicken breasts, cooked and cubed
1 (15 oz) can Black beans, drained and rinsed
1 (10 oz) can Corn, drained
1 Red Bell Pepper, chopped
1/4 cup fresh Cilantro, chopped
Directions: In a large pot of water, boil noodles according to package directions. Drain water, and then place noodles in a large bowl. To the hot noodles, add the two containers of cooking creme, taco seasoning and ranch dressing. Mix well to combine.
Pour in the black beans, corn, bell pepper and cilantro. Stir gently to combine and then cover tightly with saran wrap. Place in refrigerator and chill for atleast 4-5 hours before serving. Enjoy!