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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Tex Mex Chicken Pasta Salad?
The preparation time for Tex Mex Chicken Pasta Salad with spring onions, charred corn & black beans is between 10 and 25 minutes.
What is the total time required to make Tex Mex Chicken Pasta Salad with spring onions, charred corn & black beans?
The total time required to make Tex Mex Chicken Pasta Salad with spring onions, charred corn & black beans is between 30 and 45 minutes.
How many servings does Tex Mex Chicken Pasta Salad provide?
4 servings
What are the main ingredients in Tex Mex Chicken Pasta Salad?
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
What is the nutritional information of Tex Mex Chicken Pasta Salad?
Calories: 740, Carbs: 93 grams, Fat: grams, Protein: 53.8 grams, Sugar: 15.7 grams, Salt: 1121 grams
How do I prepare Tex Mex Chicken Pasta Salad?
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. 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. 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!
What should be prepared from my kitchen to make Tex Mex Chicken Pasta Salad?
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
How many calories does Tex Mex Chicken Pasta Salad have?
740 calories
How much fat content does Tex Mex Chicken Pasta Salad have?
grams
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