Serves 4
Directions
- 1Pat dry the chicken breasts with a paper towel.
- 2Season chicken breasts with salt, pepper, onion powder, garlic powder, chili powder, cumin, and cayenne (optional).
- 3Drizzle chicken with olive oil and coat evenly.
- 4Add butter to a pan on medium-high heat.
- 5Cook chicken breasts for 5-6 minutes per side until golden brown.
- 6Remove chicken from the pan and let it rest.
- 7Add frozen fire-roasted corn to the same pan and cook.
- 8Chop up the cooked chicken into small pieces.
- 9Finely chop the red onion.
- 10Finely chop the cilantro.
- 11Cook the protein rotini pasta in boiling water.
- 12Drain the cooked pasta.
- 13Prepare the sauce by combining light mayo, light sour cream, chipotle peppers, lime juice, onion powder, garlic powder, chili powder, cumin, and a drizzle of honey in a food processor.
- 14Blend the sauce until smooth.
- 15Combine cooked pasta, chopped red onion, chopped cilantro, roasted corn, and chopped chicken in a large bowl.
- 16Pour the blended sauce over the pasta mixture.
- 17Sprinkle with Tajin and crumbled cotija cheese.
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 (optional)
- salt
- pepper
- 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
- 2 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
- drizzle honey
Equipment
paper towelpantongscutting boardknifepotslotted spoonfood processorlarge bowl
Tips
- Cook the corn in the same pan as the chicken to soak up all the flavor.
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