Chipotle Chicken Pasta Salad

8 Chicken Thighs

1/4 cup Honey

1 tbsp Chipotle Powder

1 Lime

Salt and Pepper

Pasta:

450g Bow Tie Pasta

1 Jalapeno

1 Red Pepper

1 1/2 cup Corn

Large Handful Arugula

1 Avocado

1/3 cup Olive Oil

1/2 cup Rice Vinegar

3 Limes

2 tbsp Onion Powder

1 tsp Chili Flakes

1 tsp Chipotle Powder

1 tbsp Honey

Salt and Pepper

1. Marinate the chicken thighs in a bowl for 30 minutes to 4 hours with 1/4 cup of honey, 1 tbsp of chipotle powder, the juice from 1 lime, salt, and pepper.

2. Open up the chicken thighs and place in the oven on a lined baking sheet on high broil, smooth side down. Cook for 7-8 minutes and flip. Cook for another 10 minutes or until golden and crispy.

3. Cook 450g of bow tie pasta. I used La Molisana Farfalle N 66 as the pasta has ridges so the dressing sticks better! This is optional though, you can use any type of pasta.

4. Drain the pasta and place in a large bowl with 1 chopped jalapeno, 1 chopped red pepper, 1/3 cup olive oil, 1/2 cup of rice vinegar, 1 1/2 cup of corn, 2 tbsp of onion powder, 1 tsp of chili flakes, 1 tsp of chipotle powder, 1 tbsp of honey, the juice from 3 limes, salt, and pepper.

5. For optimal flavor, let the pasta sit overnight. The next day, add your arugula, chicken, and avocado.