Pan-seared boneless chicken breast, rotini pasta, cheddar cheese, bell pepper, corn, and jalapeno tossed with a spicy vinaigrette dressing and served cold.
Generously season the chicken breasts all over with salt and pepper and set aside.
Heat the 1 TBSP of olive oil in a skillet over medium heat.
When the oil is hot add the chicken breasts to the pan then cover the pan and cook for about 6 minutes per side or until the chicken is cooked through (165°F internal temperature).
Transfer the cooked chicken to a cutting board and allow to rest while you make the pasta.
Cook the pasta according to package directions then drain and rinse under cold water.
Cut the chicken breasts into bite-size pieces then place the sliced chicken into a large mixing bowl along with the pasta, cheese, bell pepper, corn, and jalapeno and gently toss to combine.
In a separate bowl whisk together the DRESSING ingredients (olive oil, vinegar, garlic, cumin, paprika, and salt) until well combined.
Pour the dressing over the pasta salad and toss to combine then season with salt & pepper to taste.
Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld.
27 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
Be the first to post a comment
SIMILAR RECIPES YOU MAY LIKE