Oven-roasted Pulled Chicken & Cavatappi Pasta Recipe
Tossed in green chile cream sauce with sautéed succotash, shredded parmesan and pea tendrils
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Roast the Chicken
Roast the chicken in the preheated oven for about 25-30 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let it cool slightly, then shred the chicken using two forks.
- 3
Cook the Pasta
While the chicken is roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- 4
Sauté the Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced bell pepper, zucchini, corn, and minced garlic. Sauté for about 5-7 minutes until the vegetables are tender.
- 5
Make the Sauce
Add the green chile sauce and heavy cream to the skillet with the sautéed vegetables. Stir to combine and let it simmer for about 3-5 minutes until slightly thickened.
- 6
Combine Everything
Add the shredded chicken and cooked cavatappi pasta to the skillet. Toss everything together until well coated with the sauce. Adjust seasoning with salt and black pepper to taste.
- 7
Serve
Serve the pasta hot, garnished with shredded parmesan cheese and fresh pea tendrils.
