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Chicken, Corn, and Green Onion Rotini

Photo: Karry Hosford
Yield 6 servings (serving size: 1 1/3 cups)
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

Nutrition Information

  • calories 338
  • caloriesfromfat 25 %
  • fat 9.4 g
  • satfat 2.9 g
  • monofat 4.6 g
  • polyfat 1 g
  • protein 22.7 g
  • carbohydrate 42.6 g
  • fiber 3.8 g
  • cholesterol 39 mg
  • iron 1.8 mg
  • sodium 637 mg
  • calcium 132 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta; return to pan. Add chicken and remaining ingredients; toss well.