Mexican Street Corn & Chicken Pasta
with Bell Pepper, Jalapeño & Pepper Jack
We've turned elote, the Mexican street corn snack that's traditionally made with lime juice, mayonnaise, chili powder, and Cojita cheese, into a filling dinner! Bell pepper, jalapeño, and fajita spices infuse this pasta with not-too-spicy chili flavor, while sweet corn and penne balance the heat. Then pasta is swirled with cream sauce, cream cheese, and pepper jack for a dreamy take on a traditional fave—right from the comfort of your own casa!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Pepper Jack Cheese
(Contains: Milk)
6 ounce
Penne Pasta
(Contains: Wheat)
½ unit
Jalapeño
½ tablespoon
Fajita Spice Blend
12 ounce
Chicken Cutlets
2 unit
Scallions
1 unit
Bell Pepper
1 teaspoon
Garlic Powder
1 unit
Corn
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Core, deseed, and finely dice bell pepper. Drain corn and pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Mince half the jalapeño (whole jalapeño for 4 servings), removing ribs and seeds for less heat.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Pat chicken* dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add bell pepper and season with a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. TIP: If bell pepper starts to char, add a few splashes of water.
Use pan used for chicken here.
Add a drizzle of oil and corn to pan with the bell pepper. Cook until corn is lightly charred, 4-6 minutes.
Add scallion whites, garlic powder, half the Fajita Spice Blend (all for 4 servings), and minced jalapeño to taste. Cook, stirring occasionally, until fragrant, 2-3 minutes.
Remove from heat. Transfer ¼ of the veggie mixture to a plate; reserve for serving.
Return pan with remaining veggies to stovetop over low heat. Stir in drained penne, cream sauce base, cream cheese, half the pepper jack, half the scallion greens, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Cook, stirring, until cream cheese is just melted and pasta is coated in a creamy sauce. (For 4, if pan is too small, carefully transfer everything to empty pot used for pasta.)
Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season generously with salt and pepper. TIP: If needed, stir in more reserved cooking water a splash at a time.
Divide pasta between bowls. Top with reserved veggies and remaining pepper jack. Garnish with remaining scallion greens and serve.
Thinly slice chicken crosswise; serve atop pasta.
