Mexican Corn-Inspired Chicken Pasta
with Feta and Cilantro
Flavours of delicious Mexican corn are the centre of this pasta; charred corn, cream, lime, Tex-Mex paste, cilantro and feta. Enjoy the flavours of the summer all year round!
Ingredients: Chicken breast • Linguine (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Limes • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Cilantro • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Linguine
(Contains Wheat)
113 g
Corn Kernels
1 unit(s)
Hot Pepper
½ tbsp
Enchilada Spice Blend
(Contains Sulphites May contain Tree nuts, Sulphites, Milk, Triticale, Peanuts, Sesame, Soy, Mustard, Wheat)
1 unit(s)
Shallot
3 unit(s)
Cream Cheese
(Contains Milk)
56 mL
Cream
(Contains Milk)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
1 unit(s)
Lime
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Soy, Gluten, Fish, Sulphites, Egg, Tree nuts, Wheat, Sesame, Mustard, Milk, Crustaceans)
2 unit(s)
Chicken Breasts
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn to the dry pan. Season with salt and pepper. Cover and cook, flipping halfway through, until dark golden-brown, 4-5 min.
- Transfer corn to a plate.
- Meanwhile, zest, then cut lime into wedges.
- Cut shallot in half, peel, then cut into 1/4-inch slices.
- Core, then cut hot pepper into 1/4-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping peppers!).
- Roughly chop cilantro.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat non-stick pan (from step 1) over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Transfer to a plate. Cover to keep warm.
- Add 1/2 tbsp (1 tbsp) oil to the same pan (used in step 1) over medium-high. Add peppers and shallots to the pan. Cook, stirring occasionally, until tender-crisp, 2-3 min.
- Add 1/2 tbsp (1 tbsp) Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Reduce heat to medium.
- Add cream cheese, Tex-Mex Paste and reserved pasta water to the pan with peppers.
- Cook, stirring often, until cream cheese has melted, 2-3 min.
- Add sauce, cream, corn, lime zest and half the cilantro to the pot with linguine. Toss to combine.
- Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle over remaining cilantro and feta.
- Squeeze over a lime wedge, if desired.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat the same non-stick pan (from step 1) over medium high. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Remove from heat, then transfer chicken to a plate. Reuse the same pan to cook veggies in step 3.
Top pasta with chicken.
