Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pasta shells with spiced chicken and corn milk sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pasta shells with spiced chicken and corn milk sauce is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Pasta shells with spiced chicken and corn milk sauce is something that I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this recipe, we must 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:
- Prepare 1-12 oz can sweet corn
- Get 3 cups dried medium shells
- Make ready 2 boneless, skinless chicken breast halves
- Get 1/4 tsp cayenne
- Get 2 tbsp butter
- Prepare 1 medium shallot, chopped
- Take 2 cloves garlic, sliced into thin slivers
- Make ready 1/2 cup heavy cream
- Make ready 1/2 cup frozen corn
- Make ready 1 handful fresh basil, chopped
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. Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly.
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.
Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn. Whisk in broth, milk, salt and thyme and bring to a simmer, stirring constantly. Remove from heat, stir in cooked pasta, ½ cup of mozzarella, chicken, zucchini, and corn. Transfer chicken mixture to prepared dish. Stir to make sure it has melted through the sauce.
So that’s 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 am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
