Chicken and Corn Pasta Bacon (Printable Version)
# What You’ll Need:
→ Pasta
01 -
8 oz orecchiette pasta or other short pasta
→ Chicken
02 -
1 lb skinless boneless chicken thighs
03 -
1 teaspoon Italian seasoning
04 -
½ teaspoon chili powder
05 -
Salt and black pepper to taste
06 -
2 tablespoons olive oil
→ Salad dressing
07 -
⅓ cup basil pesto (store-bought or homemade)
08 -
3 tablespoons Greek yogurt
09 -
2 tablespoons mayonnaise
10 -
2 tablespoons freshly squeezed lime juice
→ Salad ingredients
11 -
1 cup corn kernels, cooked
12 -
1 red bell pepper, diced
13 -
6 strips cooked and sliced bacon
14 -
Fresh basil, chopped
15 -
Salt and pepper to taste
# Steps to Follow:
01 -
Bring a pot of water to a boil. Add pasta and cook according to package instructions. Drain. While the pasta is cooking, proceed with the rest of the recipe.
02 -
Generously season the chicken thighs with Italian seasoning, chili powder, salt, and freshly ground black pepper. Heat an empty cast-iron skillet over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Add chicken thighs and cook on medium heat for 5 minutes on one side, without moving. Flip the chicken thighs, reduce heat to low-medium, and cook for about 5 more minutes or until the internal temperature reaches 165°F (74°C). Remove and slice thinly.
03 -
In a mason jar, whisk together basil pesto with Greek yogurt, mayonnaise, and lime juice. Thin out the dressing with additional Greek yogurt, water, or lime juice, if needed.
04 -
In a large bowl, combine cooked pasta, cooked corn kernels, diced bell pepper, and cooked bacon. Mix well. Divide into bowls, top with sliced chicken, salad dressing, and sprinkle chopped basil on top.
# Additional Notes:
01 -
Substitute orecchiette pasta with fusilli or farfalle if preferred.
02 -
Fresh corn kernels from 2 ears of corn yield approximately 1 cup.
03 -
Store-bought or homemade basil pesto works equally well.