Mexican Street Corn Chicken Pasta
Directions
- 1Add two 12 oz bags of frozen corn to the crock pot.
- 2Add one 16 oz container of sour cream to the crock pot.
- 3Add a cup and a half of mayonnaise to the crock pot.
- 4Add one tablespoon of chili powder, one tablespoon of paprika, two teaspoons of black pepper, two teaspoons of salt, and two teaspoons of garlic powder to the crock pot.
- 5Crumble 6 oz of queso fresco into the crock pot.
- 6Mix everything together in the crock pot.
- 7Add 3-4 chicken breasts on top of the mixture and push them down, ensuring some mixture covers the chicken.
- 8Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- 9Take the chicken out of the crock pot and shred it.
- 10Add the shredded chicken back into the crock pot.
- 11Mix everything well in the crock pot.
- 12Cook one box of rotini (or any preferred pasta).
- 13Add the cooked pasta to the crock pot.
- 14Crumble the remaining 4 oz of queso fresco on top.
- 15Sprinkle about one teaspoon of chili powder on top.
- 16Top with some cilantro.
Ingredients
- 2 12 oz bags frozen corn
- 1 16 oz container sour cream
- 1.5 cup mayonnaise
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 teaspoons black pepper
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 6 oz queso fresco
- 3 chicken breasts
- 1 box rotini
- 4 oz queso fresco
- 1 teaspoon chili powder
- cilantro
Equipment
crock potchicken shredder
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