"Pasta tossed with melty cheese, grilled chicken, roasted corn and peppers... loads of fresh herbs and a chipotle garlic aioli."
Summer roasted corn and chipotle chicken pasta.
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Prep time: 15mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
Pasta
- 2 cups gluten free pasta
- 1 teaspoon avocado oil
- 1 chicken breast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3 cloves chopped garlic
- 1 chopped yellow onion
- 2 ears corn
- 2 sliced red peppers
- 1 cup shredded gouda cheese
- 1/4 cup chopped parsley
- 1 tablespoon chopped chives
- 3 stalks chopped green onions
- 1/2 lime, juiced and zested
Method
Pasta
Step 1
Start by preheating oven to 375. Place corn and red peppers on baking sheet lined with parchment paper. Spray or drizzle with avocado oil. Bake for 20-25 minutes, until charred. (broil for a few minutes if needed)
Step 2
Boil pasta according to package instructions. Season chicken with (seasonings above) on both sides. (I used Trader Joe's African heat seasoning, but I have listed the alternative!)
Step 3
In a large skillet, heat avocado oil. Add chicken. Add onion, and garlic. Cook chicken for about 5-7 minutes per side. And reduce heat to cook chicken through, while onion and garlic get fragrant.
Step 4
Once corn has cooled- slice it off the cob. Slice chicken once it has set.
Step 5
In a large bowl, combine cooked onion and garlic, green onion, parsley, chives, gouda, cooked and sliced chicken, red peppers, and toss together with cooked and drained pasta. Zest and juice half of a lime in, and toss.
Step 6
Add a few tablespoons of chipotle aioli, and toss again.
Step 7
Serve warm or chilled, with extra aioli to top.
chipotle aioli
Step 1
Crush or mince garlic very well. Whisk together with mayo, lemon juice, chipotle pepper powder, and a pinch of salt and pepper.
Step 2
Cover and refrigerate for at least 30 minutes.
ingredients
chipotle aioli
- 1 teaspoon chipotle aioli
- 4 cloves garlic, crushed finely
- 3/4 cup mayo
- 1 tablespoon lemon juice