Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pasta shells with spiced chicken and corn milk sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Pasta shells with spiced chicken and corn milk sauce is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. 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:
- Take 1-12 oz can sweet corn
- Get 3 cups dried medium shells
- Prepare 2 boneless, skinless chicken breast halves
- Get 1/4 tsp cayenne
- Get 2 tbsp butter
- Get 1 medium shallot, chopped
- Prepare 2 cloves garlic, sliced into thin slivers
- Take 1/2 cup heavy cream
- Prepare 1/2 cup frozen corn
- Make ready 1 handful fresh basil, chopped
Fry chicken in canola until lightly browned, set aside. In large pot sauté garlic in butter or margarine, do not brown. Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux. Slowly add milk, whisking to prevent lumps.
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.
Add parmesan cheese and mix well. Stir to make sure it has melted through the sauce. 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. It is quite simple to prepare Chicken Pasta in White sauce, so it can be a great lunch box option too.
So that is going to wrap this up with this exceptional food pasta shells with spiced chicken and corn milk sauce recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
