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ShareSpaghetti with Grilled Corn and Chicken
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(34)
Makes: 6
servings
Prep:
30 mins
Start to Finish: 50 mins
Start to Finish: 50 mins
Ingredients
- 4 boneless, skinless chicken breast halves
- 6 ears corn, husked
- 12 ounces dry spaghetti
- 4 tablespoons unsalted butter, softened
- 1 jalapeno, seeded and minced
- 1 small clove garlic, minced
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tomatoes, cut into large dice
- 1/3 cup chopped cilantro
- 2 tablespoons 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 Facts
- Servings Per Recipe 6
- Calories(kcal)500,
- Protein(gm)33,
- Carbohydrate(gm)64,
- Fat, total(gm)14,
- Cholesterol(mg)75,
- Saturated fat(gm)6,
- Dietary Fiber, total(gm)5,
- Sodium(mg)409,
- Percent Daily Values are based on a 2,000 calorie diet
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