Chicken Pasta with Sriracha (Print Version)
# Ingredients:
01 -
½ cup mayonnaise (116 g)
02 -
2 tablespoons of sriracha sauce
03 -
1 medium lime, freshly juiced
04 -
2 medium chicken breasts, boneless and skinless, cut into tiny pieces
05 -
1 teaspoon ground paprika
06 -
1 teaspoon garlic powder
07 -
½ teaspoon black pepper
08 -
1 teaspoon kosher salt
09 -
1 red bell pepper, diced small
10 -
8 ounces dry penne pasta
11 -
1 can (15 ounces) sweet corn, drained
12 -
1 tablespoon olive oil (extra virgin)
13 -
¼ cup parmesan cheese, shredded (25 g)
14 -
¼ cup fresh cilantro, roughly chopped for topping
# Instructions:
01 -
Fill a big pot with water, add some salt, and bring it to a rolling boil. Cook the pasta until it's firm but not mushy—just follow the directions on the box. Drain, then rinse with cold water to cool it down. Set aside.
02 -
Put the chicken pieces in a medium-sized bowl. Add garlic powder, kosher salt, black pepper, and paprika. Mix it all together so the spices stick to every bit of chicken.
03 -
Heat olive oil in a big nonstick pan over medium fire. Add the seasoned chicken and cook while stirring occasionally until it's fully cooked and golden. This'll take about 6-8 minutes. Remove from heat and let it cool a bit.
04 -
In a small dish, mix up mayonnaise, sriracha, and lime juice. Whisk it until it's smooth and creamy. Put aside for later.
05 -
Grab a large bowl. Toss in the cooled pasta, cooked chicken, diced red bell pepper, sweet corn kernels, and parmesan cheese. Mix gently so it all spreads evenly.
06 -
Pour the sriracha mayo mix over the combined ingredients. Continue mixing until the sauce is spread and coats everything well.
07 -
Ready to eat? Dish it up right away or refrigerate it covered to let the flavors sit together. Sprinkle freshly chopped cilantro before enjoying.
# Notes:
01 -
Keeping the salad in the fridge for a bit brings out the flavors more.