An effortless weeknight dinner packed with vibrant flavour! Pasta is tossed with black beans, grilled corn, pickled peppers, fresh tomatoes and finished off with a refreshing dollop of sour cream and a scatter of sharp spring onion.
Tex Mex Chicken Pasta Salad
Tex Mex Chicken Pasta Salad
with spring onions, charred corn & black beans
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Black Beans
- Chicken
- Corn
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Macaroni
- NOMU Mexican Spice Blend
- Pickled Bell Peppers
- Sour Cream
- Spring Onion
- Spring Onions
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PASTA PARTY
Boil a full kettle. Fill a pot with the boiled water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 10-12 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
YOU HAVE BEEN CORNED
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred. In the final minute, add a knob of butter and ½ the rub. Toss until the corn is fully coated in the rub. Remove from the pan on completion.
CHICKEN: CHECK!
Pat the chicken dry with paper towel and coat in the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked though. Remove from the heat on completion and set aside to rest for 3 minutes.
COMBINATION STATION
In a bowl, combine the sour cream with ½ the chopped coriander, seasoning, and a splash of water. In a salad bowl, add the cooked pasta, drained black beans, chopped pickled peppers, charred corn, chopped tomato, cooked chicken, seasoning, a drizzle of olive oil, and ½ the coriander sour cream. Toss until fully combined.
DINNER IS SERVED!
Dish up a hearty portion of the pasta salad. Dollop over the remaining sour cream and sprinkle over the sliced spring onion. Garnish with the remaining coriander. Beautiful work, Chef!
Macaroni - 75g
Corn - 50g
NOMU Mexican Spice Blend - 10ml
Free-range Chicken Mini Fillets - 150g
Sour Cream - 45ml
Fresh Coriander - 4g
Black Beans - 60g
Pickled Bell Peppers - 30g
Tomato - 1
Spring Onion - 1
PASTA PARTY
Boil a full kettle. Fill a pot with the boiled water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 10-12 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
YOU HAVE BEEN CORNED
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred. In the final minute, add a knob of butter and ½ the rub. Toss until the corn is fully coated in the rub. Remove from the pan on completion.
CHICKEN: CHECK!
Pat the chicken dry with paper towel and coat in the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked though. Remove from the heat on completion and set aside to rest for 3 minutes.
COMBINATION STATION
In a bowl, combine the sour cream with ½ the chopped coriander, seasoning, and a splash of water. In a salad bowl, add the cooked pasta, drained black beans, chopped pickled peppers, charred corn, chopped tomato, cooked chicken, seasoning, a drizzle of olive oil, and ½ the coriander sour cream. Toss until fully combined.
DINNER IS SERVED!
Dish up a hearty portion of the pasta salad. Dollop over the remaining sour cream and sprinkle over the sliced spring onion. Garnish with the remaining coriander. Beautiful work, Chef!
Macaroni - 150g
Corn - 100g
NOMU Mexican Spice Blend - 20ml
Free-range Chicken Mini Fillets - 300g
Sour Cream - 85ml
Fresh Coriander - 8g
Black Beans - 120g
Pickled Bell Peppers - 60g
Tomato - 1
Spring Onions - 2
PASTA PARTY
Boil a full kettle. Fill a pot with the boiled water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 10-12 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
YOU HAVE BEEN CORNED
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly charred. In the final minute, add a knob of butter and ½ the rub. Toss until the corn is fully coated in the rub. Remove from the pan on completion.
CHICKEN: CHECK!
Pat the chicken dry with paper towel and coat in the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked though. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
COMBINATION STATION
In a bowl, combine the sour cream with ½ the chopped coriander, seasoning, and a splash of water. In a salad bowl, add the cooked pasta, drained black beans, chopped pickled peppers, charred corn, chopped tomato, cooked chicken, seasoning, a drizzle of olive oil, and ½ the coriander sour cream. Toss until fully combined.
DINNER IS SERVED!
Dish up a hearty portion of the pasta salad. Dollop over the remaining sour cream and sprinkle over the sliced spring onion. Garnish with the remaining coriander. Beautiful work, Chef!
Macaroni - 225g
Corn - 150g
NOMU Mexican Spice Blend - 30ml
Free-range Chicken Mini Fillets - 450g
Sour Cream - 125ml
Fresh Coriander - 12g
Black Beans - 180g
Pickled Bell Peppers - 90g
Tomatoes - 2
Spring Onions - 3
PASTA PARTY
Boil a full kettle. Fill a pot with the boiled water, add a pinch of salt, and place over a high heat. Once bubbling rapidly, add a drizzle of oil and cook the pasta for 10-12 minutes until al dente. Keep stirring for the first 3 minutes to prevent sticking, then stir sporadically during the remaining cooking time. Drain on completion, return to the pot, and toss through some oil to further prevent sticking.
YOU HAVE BEEN CORNED
Place a pan over medium heat with a drizzle of oil. When hot, add the corn and fry for 4-5 minutes until lightly charred. In the final minute, add a knob of butter and ½ the rub. Toss until the corn is fully coated in the rub. Remove from the pan on completion.
CHICKEN: CHECK!
Pat the chicken dry with paper towel and coat in the remaining rub. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken for 1-2 minutes per side until cooked though. You may need to do this step in batches. Remove from the heat on completion and set aside to rest for 3 minutes.
COMBINATION STATION
In a bowl, combine the sour cream with ½ the chopped coriander, seasoning, and a splash of water. In a salad bowl, add the cooked pasta, drained black beans, chopped pickled peppers, charred corn, chopped tomato, cooked chicken, seasoning, a drizzle of olive oil, and ½ the coriander sour cream. Toss until fully combined.
DINNER IS SERVED!
Dish up a hearty portion of the pasta salad. Dollop over the remaining sour cream and sprinkle over the sliced spring onion. Garnish with the remaining coriander. Beautiful work, Chef!
Macaroni - 300g
Corn - 200g
NOMU Mexican Spice Blend - 40ml
Free-range Chicken Mini Fillets - 600g
Sour Cream - 170ml
Fresh Coriander - 15g
Black Beans - 240g
Pickled Bell Peppers - 120g
Tomatoes - 2
Spring Onions - 4
Woolies Products in this dish
