Chicken, Corn, and Green Onion Rotini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In this simple dish, the sweetness of fresh corn plays off the gentle heat of a seeded serrano chile. This dish also provides a perfect use for leftover chicken. Ingredients:
8 ounces uncooked rotini (corkscrew pasta; about 4 cups) |
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts) |
2 cups fresh corn kernels |
1 1/4 cups thinly sliced green onions |
1 cup chopped plum tomato |
1/2 cup (2 ounces) grated fresh parmesan cheese |
2 tablespoons balsamic vinegar |
2 tablespoons extravirgin olive oil |
1/2 teaspoon salt |
1 serrano chile, seeded and minced |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add chicken and remaining ingredients; toss well.
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