1 Servings 20 min Cook
1 Cup Pasta
1 Breast, bone and skin removed Chicken Breast
1 Tbsp Olive Oil
1 Can (303 x 406) Corn
Prepare pasta as per package directions.
Drain and set aside.
Chop chicken into bite sized pieces.
Heat a skillet or wok over medium-high heat.
Add the oil.
Once hot add the chicken and cook until chicken is cooked through, no longer pink, and the juices run clear.
Add the corn to the wok and toss to distribute.
Add the pasta and toss to coat.
Serve and enjoy!
