Pasta shells with spiced chicken and corn milk sauce Great quick dinner, perfect for summer corn leftovers. Two ears of corn yield one cup of kernels. A good quick and simple meal.

Ingredients of Pasta shells with spiced chicken and corn milk sauce

  1. Prepare 1-12 oz of can sweet corn.
  2. You need 3 cups of dried medium shells.
  3. You need 2 of boneless, skinless chicken breast halves.
  4. It's 1/4 tsp of cayenne.
  5. You need 2 tbsp of butter.
  6. It's 1 of medium shallot, chopped.
  7. You need 2 cloves of garlic, sliced into thin slivers.
  8. It's 1/2 cup of heavy cream.
  9. You need 1/2 cup of frozen corn.
  10. It's 1 handful of fresh basil, chopped.

Pasta shells with spiced chicken and corn milk sauce step by step

  1. 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..
  2. 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..
  3. 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..
  4. 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..
  5. 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..
  6. Stir in the frozen corn and let cook a final 2 to 3 minutes. Stir in the basil just before serving..

Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken. Drain and toss with the sauce. It's preferable to use chicken thighs here because the flavor of the dark meat marries nicely with the hearty, savory character of this dish, but if you prefer, substitute breast meat. Lean chicken breasts are cooked in a creamy coconut milk sauce seasoned with lime and cilantro, then served over whole wheat pasta.

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