Chicken, Corn, and Green Onion Rotini

Photo: Karry Hosford
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Sharon Sanders,

May 2003