300g large spiral pasta
500g chicken breast stir-fry strips
35g sachet smokey chipotle seasoning
200g shortcut bacon rashers, chopped
250g punnet cherry tomatoes, halved
300g can corn kernels, drained
1 green capsicum, cut into 1cm pieces
½ cup chopped fresh coriander
2 green spring onions, thinly sliced
AVOCADO RANCH DRESSING
1 ripe avocado, chopped
1/3 cup buttermilk
¼ cup mayonnaise
¼ cup lime juice
1 clove garlic, crushed
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Place in a large serving bowl.
Meanwhile, toss chicken with seasoning in a large bowl.
Heat an oiled, large, non-stick frying pan over a medium to high heat. Add bacon. Cook, stirring occasionally for about 3 minutes, or until golden. Remove.
Add chicken in two batches, to same hot pan. Cook, stirring occasionally for about 3 to 4 minutes, or until cooked. Remove.
To make dressing, blend all ingredients in a blender until smooth. Season with salt and pepper.
To serve, add bacon, tomatoes, corn, capsicum, coriander and onions to pasta. Toss well. Top with chicken. Spoon over dressing.