Chicken, Corn, and Green Onion Rotini Recipe Print Page

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Main Dishes and Entrées

Photo by: Photo: Karry Hosford

Chicken, Corn, and Green Onion Rotini

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.

Cooking Light MAY 2003

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

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.

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

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Chicken, Corn, and Green Onion Rotini recipe