Chili Rubbed Chicken with Sweet Corn Penne
Spicy Chili Chicken over Creamy Sweet Corn Penne
Ingredients:
- 2 large boneless, skinless chicken breasts
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 8 oz penne pasta
- 1 tablespoon butter
- 2 cups sweet corn kernels (fresh or frozen)
- 2 cloves garlic, minced
- 1/2 cup chicken broth (low sodium)
- 1/2 cup dairy or coconut cream
- 1/4 cup grated parmesan (optional or plant-based alternative)
- Fresh cilantro or parsley for garnish
Directions:
- Cook penne pasta according to package instructions. Drain and set aside.
- In a small bowl, mix chili powder, paprika, cumin, garlic powder, salt, and pepper. Rub mixture evenly over both sides of the chicken breasts.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through. Remove, let rest, then slice thinly.
- In the same skillet, add remaining olive oil and butter. Sauté garlic for 30 seconds, then add corn and cook for 4-5 minutes until slightly golden.
- Pour in the chicken broth and cream. Simmer for 3-4 minutes until the sauce thickens slightly.
- Add cooked penne to the skillet, tossing to coat evenly. Stir in parmesan if using.
- Plate the penne, top with sliced chili chicken, and garnish with fresh herbs.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 510 kcal | Servings: 4 servings