PASTA SALAD WITH CHICKEN, CHIPOTLE CHEDDAR AND CORN
Makes 6 servings
Ingredients
• 2 chicken breasts halves
• 3 ears of corn, husks removed
• Salt and freshly ground pepper to taste
• 3 tablespoons extra-virgin olive oil
• 1/2 cup low-fat sour cream
• 1/4 cup mayonnaise
• 1/4 cup orange juice
• 8 ounces penne pasta, cooked
• 1 cup grated Cabot Chipotle Cheddar
• 1/2 medium Vidalia onion, finely chopped
• 2 scallions, thinly sliced
Directions
1. Preheat grill to medium-high.
2. Brush chicken and corn lightly all over with some of oil and sprinkle with salt and pepper.
Place both on grill.
3. Cook chicken until browned on both sides and cooked through to center, about 4 to 6 minutes.
4. Cook corn, turning occasionally, until charred in spots but still slightly crisp, about 6 minutes.
5. Let chicken and corn cool slightly.
6. Slice chicken breasts.
Stand each ear of corn on end and slice off kernels.
7. In medium bowl, whisk together sour cream, mayonaise and orange juice.
8. Add pasta, cheese, onion, scallions, chicken and corn; stir together gently, seasoning with additional salt and pepper.
10. Serve immediately
Nutrition Analysis
Calories 589 , Total Fat 30g , Saturated Fat 9g , Sodium 269mg , Carbohydrates 47g , Dietary Fiber 7g , Protein 34g , Calcium 200mg
Recipe from Cabot Creamery Cooperative
www.cabotcheese.com
Recipe courtesy of chef Jon Ashton
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