Ingredients

• 600g orange sweet potato (kumara), peeled, cut into 2.5cm pieces
• Olive oil spray
• Salt & freshly ground black pepper
• 3 single chicken breast fillets
• 1 tablespoon finely grated lime rind
• 125ml (1/2 cup) fresh lime juice
• 2 tablespoons extra virgin olive oil
• 2 (about 500g) corn cobs, husks and silk removed
• 625g fettuccine
• 3 green shallots, ends trimmed, thinly sliced
• 3/4 cup coarsely chopped fresh coriander

Method

• Step 1 Preheat oven to 200C. Line a baking tray with non-stick baking paper. Place the sweet potato, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 1 hour or until golden and tender.
• Step 2 Meanwhile, preheat a barbecue grill or chargrill pan on high. Add the chicken and cook for 5 minutes each side or until cooked through. Transfer chicken to a plate and cover with foil to keep warm.
• Step 3 Whisk together the lime rind, lime juice and extra virgin olive oil in a small jug. Taste and season with salt and pepper.
• Step 4 Cook the corn in a medium saucepan of boiling water for 5-6 minutes or until tender. Drain. Use a small sharp knife to cut down the length of the cobs, close to the core, to remove the kernels.
• Step 5 Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well and return to the pan. Thinly slice the chicken across the grain. Add to the pasta along with the sweet potato, corn, green shallot, coriander and lime dressing. Gently toss until well combined. Divide the pasta among serving bowls and serve immediately