I wasn't sure how it would go over with my family who has very traditional tastes, but they all loved it.
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
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Nutritional Information
Amount per serving
- Calories: 338
- Calories from fat: 25%
- Fat: 9.4g
- Saturated fat: 2.9g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1g
- Protein: 22.7g
- Carbohydrate: 42.6g
- Fiber: 3.8g
- Cholesterol: 39mg
- Iron: 1.8mg
- Sodium: 637mg
- Calcium: 132mg
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.
Chicken, Corn, and Green Onion Rotini Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Pasta, Poultry
- PUBLICATION: Cooking Light
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