Elote Pasta with Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Coat the inside of a cast iron skillet with olive oil and set over medium to medium high heat while you prepare the chicken.

Step 2

Pound out or butterfly the chicken breast to help it cook more evenly.

Step 3

Coat chicken in olive oil and season with salt, pepper, onion powder, garlic powder, and ground Cumin.

Step 4

Once the skillet is hot, place the chicken in the skillet, reduce the heat to medium and cook for about 10 minutes, or until nicely browned on the cooked side.

Step 5

Bring a large pot of salted water to a rolling boil and add pasta. Cook according to the instructions on the package. Drain and set aside.

Step 6

In a bowl or blender combine 1 cup of plain Greek yogurt, 1 cup of mayonnaise, 2-3 chipotle peppers in adobo sauce, salt, pepper, onion powder, garlic powder, ground cumin, and chili powder to taste. Zest, then juice the lime into the mixture. Blend the mixture, using an immersion blender if in a bowl.

Step 7

Turn the chicken over and cook for about 10 minutes more, or until it reaches an internal temperature of 165°F. Remove chicken from pan and allow to rest.

Step 8

Add the bag of frozen corn to the pan with the chicken drippings, turning the heat up to medium high. Cook until the corn starts to brown and caramelize.

Step 9

Combine the cooked pasta with the sauce and corn in a serving dish.

Step 10

Slice the chicken and serve over pasta garnished with chopped fresh cilantro, crumbled queso fresco, and diced red onion.