Chipotle, Chicken, & Corn Pasta

Chipotle peppers in adobo sauce have been a favorite of mine ever since I first discovered them, about a year and a half ago. It seems like longer, I don't know if I could live without them. I even brought a whole case of them to North Carolina from Texas, just to find out they sell them here too!

This pasta has all of my favorites, chipotle, chicken thighs, and corn. You know I can't get enough corn this summer. This pasta is excellent room temperature or cold. You get a bite from the chipotles, but it is cooled down by the greek yogurt. The burst of flavor from the cherry tomato is the exact amount of sweetness and crunch that you need.

We loved this pasta so much. I got extremely lucky during this swap, hosted by A Taste of Home Cooking, this recipe from The Jey of Cooking could not have been a more perfect match for me.
Source: The Farm Chicks, via The Jey of Cooking

Ingredients:
1 lb. of Fusilli Pasta, cooked, drained, and drizzle with olive oil
3 ears of Corn, fresh and cut off the cob
1/2 cup of Sweet Onion, diced
1 tablespoon of Extra Virgin Olive Oil
3 Chicken Thighs, boneless, skinless
1 cup of Greek Yogurt
2 cups of Cilantro, fresh and roughly stemmed
1 can of Chipotles in adobo sauce, 7 oz. can, pureed, you will use 2 tablespoons, freeze the rest later
1 pint of Cherry Tomatoes, each cut in half

Directions:
First, heat a skillet over medium-high heat. Toss the corn and onions in there, let sit for 2 minutes, stir and cook for two more minutes. The corn will be charred. Remove skillet from heat and remove corn and onions to a plate, set aside.

Now, reduce heat to medium. Add the olive oil to the pan and chicken. Cook for 5-6 minutes on each side until cooked through. Set aside to shred. {Using a stand mixer for 30 seconds will shred quickly.}

Next, in a food processor or blender, blend the yogurt, cilantro, and 2 tablespoons of chipotle puree.

In a large bowl, mix the pasta, corn and onions, chicken, and yogurt sauce together. Mix until combined. Serve with cherry tomato halves on top.

Enjoy!

Happy Cooking,
The Barbee Housewife