Spaghetti with Grilled Corn and Chicken
Jalapeno, garlic, chili powder, cumin, and cayenne add bold flavor to the pasta in this chicken meal.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
Makes 6 servings.
Ingredients
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4 boneless, skinless chicken breast halves
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6 ears corn, husked
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12 oz dry spaghetti
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4 Tbsp unsalted butter, softened
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1 jalapeno, seeded and minced
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1 small clove garlic, minced
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1/4 tsp ground cumin
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1/2 tsp chili powder
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1/8 tsp cayenne
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1 tsp kosher salt
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1 Tbsp olive oil
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3 tomatoes, cut into large dice
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1/3 cup chopped cilantro
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2 Tbsp fresh lime juice and lime wedges
Directions
1.
Heat grill (or grill pan on a stove). Season chicken with salt and pepper, then grill until cooked through; set aside. Coat corn with a little extra olive oil and grill until just blackened in parts, turning occasionally, 15 to 20 min. Transfer to a plate and cover with plastic wrap for 5 min. Cut corn from cob and set aside.
2.
Cook pasta in lightly salted water. Meanwhile, stir together butter, jalepeno, garlic, cumin, chili powder, cayenne, salt and olive oil. Drain pasta, then immediately transfer to a large bowl and toss with butter mixture. Gently stir in tomatoes, cilantro and corn and season with lime juice and salt to taste. Serve with sliced chicken and lime wedges. Makes 6 servings.
Nutrition information
Calories 500, Total Fat 13.5 g, Saturated Fat 6 g, Cholesterol 75 mg, Sodium 409 mg, Carbohydrate 64 g, Fiber 5 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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