Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, pasta shells with spiced chicken and corn milk sauce. One of my favorites. For mine, I’m gonna make it a 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 favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Pasta shells with spiced chicken and corn milk sauce is something which I’ve loved my entire life.
How to Prepare Pasta shells with spiced chicken and corn milk sauce
To begin with this particular recipe, we have to first prepare a few ingredients. You can have pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:
- Get 1-12 oz can sweet corn
- Get 3 cups dried medium shells
- Get 2 boneless, skinless chicken breast halves
- Take 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
- Take 1/2 cup frozen corn
- Take 1 handful fresh basil, chopped
Firstly, try to use boneless chicken breasts in this recipe. Because it is loaded with full of protein. Go for a short pasta shape, I like to use penne but you can also use small pasta shells, bow ties (farfalle), rigatoni or ziti or fusilli. Stick to whole grain to keep this chicken pasta casserole healthy and full of goodness.
Instructions
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.
Whole grain pasta is full of fiber and has much more minerals than white pasta. In a large skillet heat the olive oil over medium high heat. Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about. The Best Pasta Shells With Chicken Recipes on Yummly
As simple as that Easiest Way to Make Pasta shells with spiced chicken and corn milk sauce
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