Name: Street Corn Chicken Pasta
Yield: 10 servings
Ingredients: 900g (32oz) frozen corn; 180g (1.5 cups) Cotija; 120g (1/2 cup) FAGE 0% Greek yogurt; 75g (1/3 cup) light sour cream; 6 cloves garlic, minced; Handful of cilantro, chopped; Juice & zest of 2 limes; 1 Tbsp chili powder; 1 Tbsp Tajín; 1 tsp smoked paprika; 1 tsp onion powder; 1150g (40oz) chicken breast, pounded thin; 15g (1 Tbsp) oil; Salt, black pepper, garlic powder & chili powder (to coat); 680g (24oz) ditalini; 900g (32oz) chicken bone broth; 354g (12oz can) fat-free evaporated milk; Garlic powder & salt, to taste; 180g (3/4 cup) FAGE 0% Greek yogurt; 80g (2/3 cup) Cotija, finely grated; Fresh cilantro, chopped; Tajín, to taste; Pinch of salt

Street Corn Pasta Preparation

1. Prepare Street Corn Mixture

Spread 900g frozen corn on a sheet pan.
Broil for 3-5 minutes until lightly charred.
Combine with all other street corn ingredients in a bowl, cover, and refrigerate.

2. Cook Chicken

Coat 1150g chicken breast with 15g oil and season with salt, black pepper, garlic powder, and chili powder.
Place on the same sheet pan used for the corn and bake at 375°F for ~30 minutes.
Once cooked, finely chop the chicken.

3. Cook Pasta

Bring 900g bone broth to a boil.
Add 680g ditalini and 354g evaporated milk.
Reduce to medium-low heat and simmer for ~20 minutes, stirring frequently (especially in the last 10 minutes) until the liquid is thickened and the pasta is cooked.

4. Assemble

Stir the chopped chicken, 180g Greek yogurt, Tajín, and fresh cilantro into the pasta.
Remove from heat, then fold in the prepared street corn mixture and 80g finely grated Cotija.
Let rest for a few minutes before serving.
Divide into 10 portions.