Tender shredded chicken and rotini in a creamy cilantro-lime yogurt sauce. Fresh, tangy, and ready in 40 minutes.
# What You'll Need:
→ Pasta and Chicken
01 - 12 ounces rotini pasta
02 - 2 cups cooked shredded chicken breast, rotisserie or poached
→ Cilantro-Lime Yogurt Sauce
03 - 1 cup plain Greek yogurt
04 - 1/3 cup fresh cilantro leaves, chopped
05 - 2 tablespoons fresh lime juice
06 - 1 teaspoon lime zest
07 - 2 cloves garlic, minced
08 - 2 tablespoons extra-virgin olive oil
09 - 1/2 teaspoon ground cumin
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Garnishes
13 - 1/4 cup crumbled cotija or feta cheese
14 - Fresh cilantro leaves
15 - Lime wedges
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package directions until al dente. Drain thoroughly in a colander and set aside.
02 - While pasta cooks, combine Greek yogurt, chopped cilantro, fresh lime juice, lime zest, minced garlic, extra-virgin olive oil, ground cumin, chili powder, salt, and black pepper in a blender or food processor. Blend until smooth with a vibrant green color.
03 - Transfer cooked pasta and shredded chicken to a large mixing bowl. Pour the cilantro-lime yogurt sauce over the mixture and toss thoroughly until all components are evenly coated.
04 - Taste the pasta and adjust salt, pepper, or lime juice to your preference.
05 - Transfer to serving plates or bowls. Top with crumbled cotija or feta cheese, fresh cilantro, and lime wedges. Serve immediately.
