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Mexican Street Corn Chicken Pasta
Total Time
20
minutes
Servings
4
servings
Calories
390
kcal
Ingredients
4
oz
rigatoni
1/2
cup
low-fat Greek yogurt
1
tbsp
mayonnaise
1
tsp
lime zest
3
tbsp
lime juice
1/2
tsp
ground cumin
1
tbsp
olive oil
1
onion
finely chopped
1
jalapeño pepper
seeded and diced
2
cloves
garlic
minced
1
tsp
chili powder
Pinch
each salt and pepper
8
oz
shredded rotisserie cooked chicken
1
cup
corn kernels
1/4
cup
finely crumbled queso fresco cheese
1/4
cup
finely chopped fresh cilantro
2
green onions
finely sliced
Instructions
In large pot of boiling water, cook pasta according to package directions. Drain, reserving 1/2 cup cooking liquid.
Meanwhile, stir together yogurt, mayonnaise, lime zest, lime juice and cumin; set aside.
Heat oil in large skillet set over medium heat; cook onion, jalapeño, garlic, chili powder, salt and pepper for about 5 minutes or until tender.
Stir in chicken and corn; cook for about 3 minutes or until heated through. Add pasta and reserved cooking liquid, tossing to coat well.
Remove from heat and stir in yogurt mixture. Sprinkle with queso fresco, cilantro and green onions.
Recipe Notes
Substitute crumbled feta cheese for queso fresco if desired.
A SharethePasta.org original recipe.