Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pasta shells with spiced chicken and corn milk sauce. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Pasta shells with spiced chicken and corn milk sauce is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Pasta shells with spiced chicken and corn milk sauce is something that I have loved my entire life. They’re nice and they look wonderful.
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.
To begin with this recipe, we have to 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
- Prepare 3 cups dried medium shells
- Take 2 boneless, skinless chicken breast halves
- Get 1/4 tsp cayenne
- Take 2 tbsp butter
- Prepare 1 medium shallot, chopped
- Take 2 cloves garlic, sliced into thin slivers
- Make ready 1/2 cup heavy cream
- Take 1/2 cup frozen corn
- Take 1 handful fresh basil, chopped
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. Add flour, salt, pepper, and nutmeg to garlic and butter or margarine and mix to form a roux.
Steps 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.
Slowly add milk, whisking to prevent lumps. Add parmesan cheese and mix well. Jumbo Stuffed Shell Noodles, Sauce from my recipe Foodi Hearty Pasta Sauce, Filling from my recipe Filling for Lasagna or Stuffed Shells, block Mozzarella Cheese (whole milk), Grated Parmesan. Combine red bell peppers and chicken stock in blender until smooth; set aside. Heat olive oil in a large skillet over medium high heat.
So that is going to wrap it up with this special food pasta shells with spiced chicken and corn milk sauce recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
