Looking at the grocery ads from yesterdays paper made me want summer to hurry. I saw the first spring corn on the cob being offered at a low price. Now I'm all for low prices, but the thought of corn on the cob in April was exciting for me. So today I am sharing with you one of my favorites quick meals from the grill. [If you do not have a grill, it can be adapted for cooking inside]
Spicy Chicken with Corn and Pasta
6 oz. pasta [I prefer angel hair pasta but any will do]
3 ears of fresh corn [cut into 2-3 inch pieces]
4 small chicken breast [boneless]
2 med. tomatoes [sliced]
1 1/2 t. chili powder
1/2 cup virgin olive oil
3 T lime juice
1/2 t salt
Salt and pepper to taste
Using the extra eye on the grill, heat a pot of water to the boiling point. Add the salt and pasta. Cook pasta as directed on the package. In the last two minutes of pasta cooking add the corn.
While the water is heating, coat the chicken in 1/2 of the olive oil and 1/2 of the chili powder, placing it on the grill. If you feel the need of salt and pepper, now is the time to add it to the top of your meat. Grill the chicken 4-5 minutes before turning it over. All in all you want it to be on the heat for a total of 8-10 minutes depending on the thickness of the chicken. After turning, salt and pepper again. if needed. Mix the remain olive oil, chili powder and lime juice to form a dressing.
When the pasta and corn have cooked, drain off the water, letting the corn and pasta rest as you place two slices of tomato, one chicken breast on each plate. Now add the corn and pasta, then drizzle the dressing over the mixture. Freshly made and fresh tasting,,,yummy!
[Serves 4]
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment