Potluck Pasta Fiesta

Potluck Pasta Fiesta
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  1. 1 package (12 ounces) bowtie pasta
  2. 4 boneless, skinless chicken breast halves (1 to 1-½ pounds total)
  3. 1 teaspoon salt, divided
  4. 1/4 teaspoon black pepper
  5. 2 tablespoons olive oil
  6. 2 garlic cloves, minced
  7. 1 can (14 ounces) artichoke hearts, drained and cut into halves
  8. 1 can (11 ounces) Mexican-style corn, drained
  9. 1 can (10-¾ ounces) condensed cream of corn soup
  10. 1 1/4 cups milk
  11. 1 (7-ounce) jar roasted peppers, drained and cut into 1/4-inch-wide strips
  12. 1 teaspoon hot pepper sauce
  1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Set aside in a covered dish to keep warm.
  2. Meanwhile, sprinkle the chicken with 1/2 teaspoon salt and the black pepper. In a large skillet, heat the oil over medium heat; add the chicken and garlic. Cook for 12 to 15 minutes, or until the chicken is cooked through, turning halfway through the cooking.
  3. Remove the chicken to a cutting board and cut into 1-inch cubes. Add the remaining ingredients to the skillet and bring to a boil over medium heat; add the chicken and cook for 3 to 5 minutes, or until thoroughly heated.
  4. Toss with the warm pasta and serve immediately.
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