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Recipes

Mexican Chicken Pasta Salad

Debbie Martell November 9, 2009

Cook Time: 20 minutes

Serves: 6

Calories: 630

Protein: 31g

Total Fat: 24g
Saturated Fat: 7g
Carbohydrates: 77g
Dietary Fiber: 10g

Ingredients

6 oz shredded chicken
4 poblano chiles
1 jalapeno
8 medium tomatoes, chopped
3 tbsp oregano, chopped
2 tbsp cilantro, chopped
1/3 cup green hulled pumpkin seeds
4 ears corn
1 white onion, sliced
3 cloves garlic, minced
1 tsp ground cumin
1/4 cup extra virgin olive oil
12 oz pasta
1 1/2 cups crumbled queso fresco
salt and pepper

Preparation

Roast, peel, and coarsely chop 4 poblano chiles. Discard seeds and ribs.
Peel and chop 1 jalapeno with seeds.
Transfer chiles to a large serving bowl and stir in 8 chopped tomatoes, 3 tablespoons of chopped oregano, and 2 tablespoons of chopped cilantro.
Toast pumpkin seeds over moderate heat, stirring until puffed and light brown (about 2-3 minutes).
Transfer seeds to bowl.
Slice the kernels from 4 cooked ears of corn.
Add half of corn to skillet and dry-roast over moderate heat. Stir for 4-5 minutes or until slightly browned.
Do same with other half. Transfer to tomato mixture.
Brown the slices from 1 white onion, coarsely chop, and stir into the corn mixture.
Cook 3 cloves of minced garlic and 1 teaspoon of ground cumin in 1/4 cup of extra virgin olive oil in skillet over moderate heat. Stir for 30 seconds or until fragrant.
Stir into corn mixture and season vegetables with salt and pepper.
Cook pasta in a large pot of boiling salted water until al dente, then drain.
Add 12 ounces of pasta to corn mixture and toss.
Season with salt and sprinkle with pumpkin seeds and 1 1/2 cups of crumbled queso fresco.
Serve warm or at room temperature.