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 Cooking Light

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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

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