Prep Time:
15 minutes |
Cook Time:
30 minutes |
Serves:
4-6 |
I had a bunch of MexiCali ingredients hanging out and decided to make this pasta inspired by where we live. A perfect way to celebrate the end of the summer growing season. I'm not sure why I didn't think of this one earlier - it turned out better than I expected - I expected it to be pretty good. I served warmed tortillas on the side too instead of the usual Bread Bike bread. I'm sure I will make this again soon and you should too.
Ingredients
|
Creste di Gallo pasta box
Preparation
- Cut the corn off the cob and season in a bowl with elote seasoning and roast in a toaster or regular oven until it just begins to brown a bit.
- Cube the chicken and season with the same mixture.
- Warm a large pan or wok to medium/high add olive oil and the tomatoes and when they just begin to burst add the chicken.
- Put pot of water on to boil. Drop pasta into boiling water with generous amount of sea salt or a couple Etto salt discs.
- Add the roasted corn to the pan and mix well making sure the chicken is cooked through.
- Add the pasta to the sauce and mix well adding pasta water as needed to make it come together.
- Plate it and top with lime zest, cilantro, avocado and cheese Ole!
