Mexican Street Corn Chicken Pasta
Crockpot chicken and Barilla protein penne tossed in a creamy Mexican street corn sauce - 49g of protein and 520 calories per serving, meal-prep friendly.
49g protein / serving
520 kcal / serving
230 min
Serves 8
Recipe from YouTube by Jack Perez
Ingredients
- chicken breast (boneless, skinless)2.5 lbs (1134 g)
- smoked paprika1 tsp
- ground cumin1 tsp
- chili powder1 tsp
- salt1 tsp
- black pepper1/2 tsp
- feta cheese1/2 cup (75 g)
- fresh cilantro1/4 cup (10 g)
- Barilla Protein+ penne1 box (411 g)
- reduced-fat cream cheese1 block (227 g)
- Mexican-style corn2 cans (836 g)
- chicken broth1 cup (240 ml)
- reduced-fat Mexican cheese blend1 cup (112 g)
- chili lime seasoning2 tbsp
- garlic powder2 tsp
- onion powder2 tsp
Method
Add the chicken, chicken broth, cream cheese, corn, and seasonings to a crockpot. Cook on HIGH for 3-4 hours or LOW for 6-7 hours.
Cook the pasta according to package directions.
Shred the chicken, then stir in the Mexican cheese until melted.
Add the cooked pasta and mix until creamy, adding pasta water if needed.
Divide into 8 servings (about 2 cups each). Top with feta and cilantro. Refrigerate up to 5 days or freeze up to 3 months.