Summer on a plate {Chili chicken and pasta}

This meal is so simple to make and only has a few ingredients, but fair warning….the stuff is addictive. 

We only have this meal in the summer when you can get fresh corn on the cob, garden tomatoes, and fresh limes. The fresh {local} ingredients are very important since there are so few ingredients in the dish.

Chili chicken and pasta

4 boneless skinless chicken breast
4-5 ears of fresh corn cut from the cob
10oz angel hair pasta
2 limes
chili powder
salt & pepper canola oil
fresh tomatoes

I like to cut my chicken in smaller pieces and pound them out so they are the same thickness all over. Sprinkle each piece of chicken with chili powder, salt and pepper to taste.

Heat 1 Tbsp canola oil in a heavy skillet over medium-high heat. Add chicken to skillet in one layer and cook on each side until browned and cooked through. 

In a large pot of water, add the angel hair pasta and cook for 5 minutes and then add the corn to the boiling water. Cook for 2 more minutes and then strain the pasta and corn. Return to pot. 

While pasta is cooking, make your dressing. In a screw top jar, mix together 3 Tbsp canola oil, 1/2 tsp chili powder {I also add a sprinkle of chipotle chili powder} and 3 Tbsp fresh lime juice.  

Pour dressing over the pasta and corn mixture. Serve with the chicken, tomato slices and lime wedges.

I hope you enjoy this taste of summer as much as we do.

This post is linked up to Mouthwatering Mondays, Tempt my tummy Tuesday, Tuesday at the table & Tasty Tuesday.