Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
Ingredients[]
- 8 ounces uncooked rotini (about 4 cups)
- 2 cups roasted skinless boneless chicken breast (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 extra virgin olive oil
- 1/2 teaspoon salt
- 1 serrano chile, seeded and minced
Directions[]
- Cook pasta according to package directions; omitting salt and fat.
- Drain pasta; return to pan.
- Add chicken and remaining ingredients; toss well.
Yield: 6 servings (serving size: 1 /3 cups)