Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pasta shells with spiced chicken and corn milk sauce. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chop the chicken into bite-sized chunks and stir it into the pan along with the cream. Check the seasoning and add extra salt and pepper as needed. Drain the pasta (remember to reserve a cup of the pasta water) and toss it with the sauce.
Pasta shells with spiced chicken and corn milk sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Pasta shells with spiced chicken and corn milk sauce is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:
- Make ready 1-12 oz can sweet corn
- Take 3 cups dried medium shells
- Get 2 boneless, skinless chicken breast halves
- Prepare 1/4 tsp cayenne
- Prepare 2 tbsp butter
- Get 1 medium shallot, chopped
- Prepare 2 cloves garlic, sliced into thin slivers
- Get 1/2 cup heavy cream
- Prepare 1/2 cup frozen corn
- Take 1 handful fresh basil, chopped
Cook the pasta shells until just slightly softened but still firm, about. The chicken is baked under a nice coat of dry spices and can be served tossed in with the pasta, or just sliced and laid nice and pretty on top. Add some roasted broccoli or green salad or whatever you like as a side (would crusty bread be too much?), and this is silky-smooth paprika chicken pasta is suddenly looking like a. Stir to make sure it has melted through the sauce.
Instructions to make Pasta shells with spiced chicken and corn milk sauce:
- Empty the can of corn into a blender and blitz 1 minute until pureed. Pour the corn mash into a fine mesh sieve and let the milk drain into a bowl. Use a spoon to push as much milk as possible from the mash, then discard the pulp.
- Cook the pasta according to the package instructions. While you wait for the water to boil and the pasta to cook, proceed with the chicken and sauce.
- Season the chicken breast with salt, pepper and cayenne. Add a splash of veg oil to a large pan on medium-high heat and sear the chicken for 5 minutes per side until browned. Remove the chicken to a plate and wipe out the pan.
- Add the butter to the pan. Once melted, add the shallots and garlic and sweat for 1 minute. Pour in the corn milk and bring to a simmer. Reduce the heat to medium and let cook for 5 minutes.
- Chop the chicken into bite-sized chunks and stir it into the pan along with the cream. Check the seasoning and add extra salt and pepper as needed. Drain the pasta (remember to reserve a cup of the pasta water) and toss it with the sauce. Add pasta water a few tablespoons at a time if the sauce is too thick.
- Stir in the frozen corn and let cook a final 2 to 3 minutes. Stir in the basil just before serving.
Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side. Boil pasta in lightly salted water. Fry chicken in canola until lightly browned, set aside. In large pot sauté garlic in butter or margarine, do not brown.
So that’s going to wrap it up with this exceptional food pasta shells with spiced chicken and corn milk sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
