Cookin' Cowgirl: Chipotle Queso Grilled Corn and Chicken Pasta

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Every once in a blue moon, I will make something so yummy that I literally comment after each bite.
{Not with my mouth full, of course!}

"Oh my goodness!"
"This is so yummy!"
"Why haven't I made this before?"
"Could this BE any yummier?"
"Babe, isn't this good?"
"Why don't I have my own cooking show?" {That one is a joke!}
"Holy Moses!"
"I'm going to get seconds. You want more?"

Chipotle Queso Grilled Corn and Chicken Pasta

"Oh my gosh! I'm SO full!"

The "secret ingredient" for this tasty dish is this creamy, gooey queso dip! I love you, Gordo. Whoever you are!

Chipotle Queso Grilled Corn and Chicken Pasta

serves 6

3 large boneless, skinless chicken breasts

2 ears of corn

Taco seasoning

1 lb whole wheat rotini

1 chipotle pepper in adobo sauce, diced

4oz can diced green chilis

1/2 C Mexican style cheese dip (I used Gordo's, hot with jalapeños)

1 pint grape tomatoes, halved

Cilantro for topping

Rub the taco seasoning on the ears or corn, then on the chicken breasts and place on the grill.

Grill until chicken is completely cooked and until corn is a nice color. Set aside to cool slightly; enough to handle.

Meanwhile, cook pasta according to package directions. Drain, rinse and pour into a large skillet. Add the chopped chipotle pepper, green chilis, and queso and stir to combine. Chop 2 chicken breasts into bite sized pieces and cut corn off the cob. Add chicken, grilled corn and tomato halves to pasta and gently stir to combine. Pour into serving dish and top with remaining chicken breast and cilantro.

Look at that beautiful grilled corn in the pasta! YUM!!

It's never hard for me to think of new ideas in the kitchen or new recipies to make. What IS hard is making something as yummy as this and not having it every night! This recipe will definitely NOT be one that I forget about and will always be in the "to make again soon" rotation!