Go Back
–+ servings
creamy corn and ground chicken pasta in a green bowl garnished with cotija cheese, diced jalapeño pepper, and salsa macha
Print Recipe
No ratings yet

Creamy Corn Pasta

Protein pasta in a creamy fire roasted corn sauce with honey jalapeño ground chicken breast.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 Servings
Calories: 515kcal
Author: Mason Woodruff

Ingredients

  • 12 oz Protein Pasta I used Brami radiatori
  • 1 ½ cup Reserved Pasta Water
  • 2 ½ cups (350g) Frozen Fire Roasted Corn
  • 1 large Jalapeño Peppers seeds removed and diced

For the Sauce

  • ½ cup (110g) Low Fat Cottage Cheese
  • ½ cup (56g) Cotija Cheese crumbled (or parmesan)
  • ½ teaspoon Kosher Salt
  • ¼ cup Water

For the Chicken

  • 16 oz Ground Chicken Breast
  • 2 Tablespoons (42g) Honey
  • 3 Tablespoons (45g) Pickled Jalapeño Peppers + 2 Tablespoons of the brine
  • 2 Tablespoons Water
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Black Pepper
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Coriander

Garnishes (optional)

  • Cotija Cheese
  • Salsa Macha
  • Cilantro

Instructions

  • Bring a pot of salted water to a boil for the pasta.
  • Add the frozen corn to a bowl and microwave for 5 minutes. Add ½ (175g) to a blender along with the cottage cheese, cotija cheese, ½ teaspoon salt, and ¼ cup of water. Blend until completely smooth and set aside. Set the other half of the corn aside to add at the end.
  • Once the water is boiling, add the pasta and cook for 10 minutes or until just shy of al dente.
  • While the pasta cooks, make the chicken. Heat a pan over medium-high heat with cooking spray or a drizzle of olive oil before adding the ground chicken. Cook on one side for 2-3 minutes until golden brown before breaking apart and fully cooking.
  • While the chicken cooks, mix together the honey, pickled jalapeño peppers and brine, spices, and 2 tablespoons of water. Add the sauce to the cooked chicken and stir everything together. Cook until the sauce thickens and begins to caramelize on the bottom, about 1-2 minutes.
  • Once the pasta is ready, reserve 1 ½ cup of the pasta water and drain the rest.
  • Add the blended sauce and about ½ cup of the reserved pasta water. Stir together until smooth before adding the other ½ of the corn, about ⅔ of the chicken, and ½ of the freshly diced jalapeño. Fold everything together, adding more pasta water as needed to keep the sauce smooth and creamy.
  • Add the remaining chicken on top of the pasta and garnish with extra cotija cheese, diced jalapeño, cilantro, and salsa macha, if desired.

Nutrition

Serving: 360g (about 2 1/2 cups) | Calories: 515kcal | Carbohydrates: 67g | Protein: 43g | Fat: 11g | Fiber: 9g