1 lb bow tie pasta (spiral)
2 cups frozen peas
1 cup frozen corn kernels
1 rotisserie chicken (2 ½ lbs)
1 ½ cup barbecue sauce
1 tsp hot sauce
2 Tbs lime juice
½ cup sour cream
2 stalks celery, diced
1 red onion, diced
1 carrot, matchstick
4 tomatillos, chopped
¼ cup fresh cilantro, chopped
Bring a large saucepan of salted water to a boil.
Add pasta and cook according to package directions.
During the final 2 minutes, add peas and corn, stirring to ensure they don’t clump together.
Drain pasta mixture, rinsing it with cool water, then transfer it to a rimmed baking sheet.
Spread it in an even layer to dry.
Meanwhile, pull apart chicken meat, discarding skin and bones.
Chop any large pieces into bite-size chunks.
In a large bowl, whisk together barbecue sauce, hot sauce, and lime juice.
Add chicken and toss to coat.
In a second large bowl, combine sour cream, pasta and vegetable mixture, celery, red onion, carrot and tomatillos.
Toss well to coat,.
Fold in chicken and cilantro, mixing until just combined.
Season with salt and pepper.
Serve immediately or refrigerate.