Chipotle Queso Grilled Corn and Chicken Pasta

• 3 Tablespoons Taco Seasoning
• 2 ears Corn On The Cob
• 3 Large Chicken Breasts
• 1 pound Whole Wheat Rotini
• 1 Chipotle Pepper In Adobo Sauce, Diced
• 4 ounces, fluid Canned, Diced Green Chilies
• 1/2 cups Gordo's Mexican Style Cheese Dip, Hot
• 1 pint Grape Tomatoes, Halved
• Cilantro For Topping

1. Rub the taco seasoning on the ears of corn and then on the chicken and place on the grill.
2. Grill until chicken is completely cooked and until corn is a nice color.
3. Set aside to cool slightly.
4. Meanwhile, cook pasta according to package directions.
5. Drain, rinse and pour into a large skillet.
6. Add the chopped chipotle pepper, green chilies, and queso and stir to combine.
7. Chop 2 chicken breasts into bite-sized pieces and cut corn off the cob.
8. Add chopped chicken, grilled corn and tomato halves to pasta and gently stir to combine.
9. Pour into a serving dish and top with remaining chicken breast (sliced) and cilantro.

cob, chicken breasts, rotini, pepper, green chilies, cheese, grape tomatoes, cilantro

Taken from tastykitchen.com/recipes/main-courses/chipotle-queso-grilled-corn-and-chicken-pasta/ (may not work)