Yield: 6 servings ( 1 1/3 cup)
Ingredients
- 1/2 pound uncooked penne rigate
- 2 cups shredded skinless, boneless Grilled Lemon-Herb Chicken (about 8 ounces)
- 1 cup fresh corn kernels
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 cup sliced green onions
- 1/2 cup diced red bell pepper
- 1/2 cup chopped plum tomato (about 2 tomatoes)
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon chopped canned chipotle chilies in adobo sauce
- 1/2 teaspoon salt
Preparation
- Cook pasta according to package directions, omitting salt and fat. Drain and place in a large bowl. Add Grilled Lemon-Herb Chicken and next 5 ingredients (through tomato); toss well to combine.
- Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.
Nutritional Information
| Calories per serving: | 322 |
| Fat per serving: | 9.9g |
| Saturated fat per serving: | 3.6g |
| Protein per serving: | 21g |
| Carbohydrates per serving: | 38.2g |
| Fiber per serving: | 2.5t |
| Cholesterol per serving: | 48g |
| Iron per serving: | 2.1mg |
| Sodium per serving: | 523mg |
| Calcium per serving: | 121mg |
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