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Ingredients
- 1/2 pound uncooked penne rigate
- 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
- 1 cup fresh corn kernels or frozen
- 3/4 cup (3 ounces) shredded sharp cheddar cheese, optional
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup chopped plum tomato (about 2 tomatoes)
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1 tablespoon chopped canned chipotle chiles in adobo sauce
- 1/2 teaspoon salt
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
322 cal, 9.9g fat, 21g protein, 38.2g carbs, 2.5g fiber, 523mg sodium
Note: can use adobe sauce and omit chiles if too hot
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