Love this one for a busy day! Sweet pops of corn, crisp slices of poblano, a little heat from some jalapeño and shredded chicken wrapped in a creamy, cheesy, rosé wine sauce. Decedent, delicious and super quick.

INGREDIENTS – serves 2

2T olive oil
1/4 onion, chopped
1 corn cob, kernels cut of
1 poblano, thin slice
1/4t salt
1/4t black pepper
1/4t smoked paprika
1/2t garlic powder
1 jalapeño, thin slice

1/2c rosé, white wine or broth
1 1/2c shredded chicken (leftovers, rotisserie, breast roasted @ 375 for 30 minutes)
2T cream cheese
1/4c parmesan, grated

INSTRUCTIONS

Bring a large skillet to medium-med-high heat. Drizzle in sauce onion in olive oil for about a minute then pour in corn, poblano, salt, pepper, paprika and garlic powder. Cook for about 2 minutes, stirring occasionally. Make a little space in the middle of the pan then add the jalapeño slices, let them sit for a minute then stir them into the rest.

Reduce heat to medium. Pour in wine, scraping the bits off the bottom of the pan while stirring it together. Simmer for a minute then stir in chicken to warm it up then add the cheeses. Stir until the cheese is completely incorporated.

Serve over rice or orzo.

ENJOY!