Serves 4
Directions
- 1Season chicken breast with salt, pepper, onion powder, garlic powder, chili powder, cumin, and cayenne.
- 2Drizzle chicken with olive oil.
- 3Cook chicken on a pan on medium-high heat for 5 to 6 minutes per side until golden brown.
- 4Let the chicken rest.
- 5Cook the corn in the same pan used for chicken.
- 6Chop up the cooked chicken.
- 7Finely chop red onion and cilantro.
- 8Prepare the sauce by blending light mayo, sour cream, chipotle pepper, lime juice, seasonings (onion powder, garlic powder, chili powder, cumin, tajin, salt, pepper), tahini, and a drizzle of honey until smooth.
- 9Assemble the pasta by combining cooked protein rotini, chopped red onion and cilantro, roasted corn, chopped chicken, and the blended sauce.
- 10Add more Tajin and cotija cheese for garnish.
Ingredients
- 20 oz chicken breast, cooked and cubed
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.25 tsp cayenne
- 8 oz protein rotini, cooked and drained
- 1 red onion, finely chopped
- 0.5 cup cilantro, finely chopped
- 10 oz frozen roasted corn
- 0.25 cup cotija cheese
- 0.75 cup light sour cream
- 0.75 cup light mayo
- 1 chipotles in adobo sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp cumin
- 1 tsp tajin
- 1 lime juice and zest
- 1 drizzle honey
- Salt
- pepper
Equipment
panblender
Tips
- Cook corn in the same pan as chicken to soak up flavor.
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