BBQ Chicken Pasta Salad with Lime and Sour Cream

In a large pot, boil the pasta according to package directions. During the final 2 minutes of cooking, add the frozen peas and corn. Drain and rinse with cool water. Spread out on a baking sheet to dry while you prepare the remaining ingredients.

In a bowl, whisk together the BBQ sauce, hot sauce and lime juice. Add the cooked chicken and toss to coat.

In another large bowl, combine the sour cream, pasta and vegetable mixture (celery, red onion, carrot and tomatillos). Toss well to coat. Fold in the chicken/BBQ sauce mixture just until combined. Season with salt and pepper. Top with chopped fresh cilantro.