Ingredients:

2 tablespoons vegetable oil

2 boneless, skinless chicken breasts

1 red onion, chopped

½ jalapeño pepper, de-seeded, de-veined, and minced

1 pound small pasta shells

1 cup BBQ sauce

1 cup mayonnaise

½ teaspoon kosher salt

¼ teaspoon coarse ground pepper

1 red bell pepper, seeded and diced

1 orange bell pepper, seeded and diced

1 cup corn

1 (15-ounce) can black beans, rinsed and drained

¼ cup minced fresh cilantro

Directions:

Heat the vegetable oil in a skillet over medium heat. Add the chicken breasts and cook until browned and fully cooked, about 5-7 minutes per side. Remove from the skillet, let cool slightly, then chop into bite-sized pieces.

In the same skillet, sauté the chopped red onion and minced jalapeño for 2-3 minutes until softened. Remove from heat and set aside.

Cook the pasta shells according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, whisk together the BBQ sauce, mayonnaise, kosher salt, and pepper until smooth.

Add the cooked chicken, sautéed onion, jalapeño, diced red and orange bell peppers, corn, black beans, and cilantro to the bowl. Toss to combine.

Gently fold in the cooled pasta shells and mix until evenly coated with the dressing.

Cover and refrigerate for at least 30 minutes to let the flavors meld.

Serve chilled and enjoy!

Servings: 6-8