What are the main ingredients in Street Corn Pasta Salad & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

What is the nutritional information of Street Corn Pasta Salad & Chicken?

Calories: 983, Carbs: 99 grams, Fat: grams, Protein: 56.6 grams, Sugar: 11.4 grams, Salt: 772 grams

How do I prepare Street Corn Pasta Salad & Chicken?

TIME TO ENJOY!: Dish up the pasta salad. Top with the sliced chicken and drizzle over the pan juices. Scatter over the spring onion greens and garnish with the sliced basil. HOMEMADE DRESSING: In a blender, blitz together the drained feta, the grated garlic, the mayo, a drizzle of olive oil, and seasoning until smooth. Loosen with water in 5ml increments until drizzling consistency. Mix the charred corn & spring onion, and the drained pasta together. Toss through the creamy dressing and season. NOMU-SPICED CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning. CORN & SPRING ONION: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the spring onion whites until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.

What should be prepared from my kitchen to make Street Corn Pasta Salad & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Street Corn Pasta Salad & Chicken

Street food is known for being packed full of crave-worthy flavours. Today, your home address is where everyone will wish they were at to savour this corn-dotted fusilli pasta dish, with butter-basted chicken slices and a homemade feta & mayo dressing. Garnished with peppery fresh basil leaves.

Street Corn Pasta Salad & Chicken

with spring onion & Danish-style feta

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Corn
Danish-style Feta
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Fusili Pasta
Garlic Clove
Garlic Cloves
Mayo
NOMU Poultry Rub
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel
Butter

Photo of Street Corn Pasta Salad & Chicken

Serves 1

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CORN & SPRING ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the spring onion whites until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
HOMEMADE DRESSING
In a blender, blitz together the drained feta, the grated garlic, the mayo, a drizzle of olive oil, and seasoning until smooth. Loosen with water in 5ml increments until drizzling consistency. Mix the charred corn & spring onion, and the drained pasta together. Toss through the creamy dressing and season.
TIME TO ENJOY!
Dish up the pasta salad. Top with the sliced chicken and drizzle over the pan juices. Scatter over the spring onion greens and garnish with the sliced basil.

Fusili Pasta - 100g
Corn - 40g
Spring Onion - 1
Free-range Chicken Breast - 1
NOMU Poultry Rub - 7,5ml
Danish-style Feta - 25g
Garlic Clove - 1
Mayo - 50ml
Fresh Basil - 3g

Download the Recipe

Serves 2

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CORN & SPRING ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the spring onion whites until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
HOMEMADE DRESSING
In a blender, blitz together the drained feta, the grated garlic, the mayo, a drizzle of olive oil, and seasoning until smooth. Loosen with water in 5ml increments until drizzling consistency. Mix the charred corn & spring onion, and the drained pasta together. Toss through the creamy dressing and season.
TIME TO ENJOY!
Dish up the pasta salad. Top with the sliced chicken and drizzle over the pan juices. Scatter over the spring onion greens and garnish with the sliced basil.

Fusili Pasta - 200g
Corn - 80g
Spring Onion - 1
Free-range Chicken Breasts - 2
NOMU Poultry Rub - 15ml
Danish-style Feta - 50g
Garlic Clove - 1
Mayo - 100ml
Fresh Basil - 5g

Download the Recipe

Serves 3

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CORN & SPRING ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the spring onion whites until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
HOMEMADE DRESSING
In a blender, blitz together the drained feta, the grated garlic, the mayo, a drizzle of olive oil, and seasoning until smooth. Loosen with water in 5ml increments until drizzling consistency. Mix the charred corn & spring onion, and the drained pasta together. Toss through the creamy dressing and season.
TIME TO ENJOY!
Dish up the pasta salad. Top with the sliced chicken and drizzle over the pan juices. Scatter over the spring onion greens and garnish with the sliced basil.

Fusili Pasta - 300g
Corn - 120g
Spring Onions - 2
Free-range Chicken Breasts - 3
NOMU Poultry Rub - 22,5ml
Danish-style Feta - 75g
Garlic Cloves - 2
Mayo - 150ml
Fresh Basil - 8g

Download the Recipe

Serves 4

PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
CORN & SPRING ONION
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn and the spring onion whites until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
NOMU-SPICED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
HOMEMADE DRESSING
In a blender, blitz together the drained feta, the grated garlic, the mayo, a drizzle of olive oil, and seasoning until smooth. Loosen with water in 5ml increments until drizzling consistency. Mix the charred corn & spring onion, and the drained pasta together. Toss through the creamy dressing and season.
TIME TO ENJOY!
Dish up the pasta salad. Top with the sliced chicken and drizzle over the pan juices. Scatter over the spring onion greens and garnish with the sliced basil.