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Sweet potato, corn & chicken fettuccine
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Create a delectable chicken and sweet potato pasta bursting with your favorite flavors.
Ingredients:
  • 600g orange sweet potato (kumara), peeled, cut into 2.5cm pieces
  • Olive oil spray
  • Salt & freshly ground black pepper
  • 3 single chicken breast fillets
  • 20.00 ml finely grated lime rind
  • 125ml (1/2 cup) fresh lime juice
  • 36.40 gm extra virgin olive oil
  • 2 (about 500g) corn cobs, husks and silk removed
  • 625g fettuccine
  • 3 green shallots, ends trimmed, thinly sliced
  • 187.50 ml coarsely chopped fresh coriander
Instructions:
  • Preheat your oven to 200C and line a baking tray with non-stick baking paper. Arrange sweet potatoes in a single layer on the tray. Spritz with olive oil spray, season with salt and pepper, then bake for 1 hour until golden and tender.
  • Preheat your barbecue grill or chargrill pan on high heat. Cook the chicken for 5 minutes on each side or until fully cooked. Place the chicken on a plate and cover it with foil to keep it warm.
  • Combine zesty lime rind, tangy lime juice, and flavorful extra virgin olive oil in a small vessel. Adjust the seasoning with a sprinkle of salt and pepper to suit your taste preferences.
  • Boil the corn in a pot of water until tender, for about 5-6 minutes. Drain the corn and then use a small sharp knife to easily cut off the kernels lengthwise.
  • Boil the pasta in generously salted water as per the package instructions until al dente. Drain it well and place it back in the pan. Slice the chicken thinly across the grain. Combine it with the pasta, sweet potato, corn, green shallot, coriander, and lime dressing. Gently mix everything together until thoroughly combined. Serve immediately in separate bowls.

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