Ingredients
The following ingredients have 5 Servings
- For the chicken seasoning:
- 2 tbsp chili powder
- 2 tbsp paprika
- 2 tbsp coarse sea salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried thyme
- 1 tbsp oregano
- 2 tbsp cumin
- 2 tsp dried corriander
- 1 tsp cayenne pepper
- 3 large chicken breasts
- 12 oz penne pasta
- 12 oz frozen organic corn
- 2 red bell pepper (chopped)
- 1 cup chicken stock
- 3/4 cup half and half
- 1/2 cup chopped green onion
- 1/2 cup chopped cilantro
- 1 cup shredded parmesan cheese (optional)
Instruction
- Begin by whisking together the dry rub for the chicken: start from chili powder all the way to the cayenne pepper.
- Heat up a large skillet to medium high heat.
- Rub chicken breasts generously with dry rub. You may have extra rub that you can use later to season the pasta or use for another time.
- Grease the skillet, and add chicken breasts. Sear for a few minutes each side until blackened (use the picture above for guidance). Chicken will not be cooked all the way through, but set aside and keep warm.
- While chicken is cooking, heat up a large pot of water to a boil and add pasta. Boil according to package directions.
- Add corn and bell pepper to skillet, reserving any seasoning. Saute until bell pepper is soft, and corn is cooked (approximately 7 minutes).
- Add chicken stock and bring to a boil.
- Reduce heat to medium low, add half and half, and return the chicken to the pan. Cook for an additional 8-10 minutes, or until chicken is cooked through and the sauce has been reduced.
- Toss in pasta.
- Serve hot with additional garnishes like green onion, cilantro, and parmesan cheese.
