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Southwest Chipotle Chicken Pasta Salad


Serves: 8

Prep Time: 20 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

For a shortcut, use shredded rotisserie chicken. Start by only using 1 chile from the can, and if you like it spicy, add more chipotle chiles.

Ingredients

1 pound pasta, penne, whole wheat, dry

1/2 pound chicken breast, boneless and skinless

1 chipotle chile, canned with adobo sauce, start with 1 chile and taste

1/2 onion(s), red, chopped

1/3 cup cilantro, fresh, chopped

2 tomato(es), medium

2/3 cup mayonnaise, light or reduced fat

1 lime(s), juice

1/2 teaspoon cumin, ground

2 teaspoons vinegar, cider

1 cup corn, frozen white kernels, or fresh

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper, black, ground

1/2 teaspoon garlic powder

Preparation

Bowl a large pot of water over high heat. Cook the pasta according to the package directions. Cut the chicken into 1 inch cubes and season with garlic, salt and pepper. Heat a skillet over medium high heat. Add the oil and the chicken and cook for about 2 minutes per side until chicken is cooked through. Remove chicken from the skillet and cool. Drain pasta and allow to cool in a large bowl. Add the frozen corn to the pasta and toss. Meanwhile, mix the mayonnaise, cumin, lime juice and vinegar in the bottom of a medium bowl. Start by using only 1 chile, use more if you like it spicy. Remove the seeds from the chile and finely chop it. Press the side of the knife on top of the chile to make a paste. Place the chile, chopped tomatoes, onions, and cilantro to the dressing and mix well. Pour over the pasta and corn. Add the chicken and toss well. Serve immediately or can be served chilled.

Nutrition

Per Serving About: 340 calories, 9 g fat, 1.5 g saturated fat, 0 g trans fat, 14 g protein, 51 g carbohydrates, 6 g dietary fiber, 170 mg sodium


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