Mexican Corn & Organic Chicken Pasta
with Bell Pepper, Jalapeño & Pepper Jack
Mexican Corn & Organic Chicken Pasta
A zesty chicken pasta with sweet corn, bell pepper, and jalapeño, finished with melty Pepper Jack for a bold, creamy kick.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 unit Corn
- 2 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Hot Smoked Paprika
- 1 unit Jalapeño
- 10 ounce Organic Chicken Cutlets
- 6 ounce Penne Pasta
- ½ cup Pepper Jack Cheese
- 2 unit Scallions
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time5m
Total Time25m
Calories1020
Protein54g
Carbs101g
Fat44g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a vegetarian version, swap the chicken for black beans or roasted mushrooms and keep the rest of the dish as is. To avoid dairy or wheat, use a gluten-free pasta and replace the creamy cheese element with a plant-based alternative that melts well.
What to serve with it
Serve with a crisp green salad, lime wedges, or warm tortillas to balance the creamy, spicy pasta. A chilled lager or sparkling water with citrus works well alongside the smoky, peppery flavors.
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