PROTEIN+® CELLENTANI ELOTE PASTA

INGREDIENTS

• 1 lb Barilla Protein+® Cellentani
• 1 cup cilantro, leaves and stems, chopped
• 1 1/2 Tbsp lime juice
• 1 3/4 lb corn, preferably roasted
• 1/2 lb cotija, crumbled
• 2 tsp Tajin
• 1 cup red onion, diced
• 1 cup green onion, sliced
• 1/2 lb red bell pepper, diced
• 2 1/4 tsp salt
• 10 oz sour cream
• 1 Tbsp, plus 1 tsp olive oil
• 8 oz Black Beans, drained and rinsed
• 1 1/2 oz jalapeno, sliced
• 1/2 qt vegetable stock
• 2 Tbsp garlic, minced
• 20 each chicken thighs
• 1 Tbsp coriander
• 1 Tbsp cumin
• 2 Tbsp salt

PREPARATION

1. 1.Cook pasta for half the recommended cooking time in salted water, strain, toss with a bit of oil to prevent sticking, and cool on a sheet tray.
2. 2.Marinate chicken thighs with coriander, cumin, and 2 tablespoons salt for a few hours or overnight. Roast at 425F until cooked through and internal temperature is 165F.
3. 3.Sweat red onion, garlic, jalapeno, salt, Tajin, and red bell pepper in olive oil.
4. 4.Stir in lime juice, corn, half the cotija, black beans, vegetable stock, sour cream, and cooked pasta. Bring to a simmer and finish cooking the pasta.
5. 5.Top with cooked chicken and remaining cotija and cilantro.