Hey everyone, it’s Drew, welcome to our recipe site. 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shells With Sauce Recipes on Yummly Stuffed Pasta Shells With Pumpkin Orange Sauce, Pasta Shells Stuffed With Vegetables And Ham, Sausage Stuffed Pasta Shells. Would you like any pasta sauce in the recipe? pasta shells, rotisserie chicken, cilantro, cheddar cheese, enchilada sauce.
Pasta shells with spiced chicken and corn milk sauce is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pasta shells with spiced chicken and corn milk sauce is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must 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.
The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:
- Take 1-12 oz can sweet corn
- Make ready 3 cups dried medium shells
- Make ready 2 boneless, skinless chicken breast halves
- Make ready 1/4 tsp cayenne
- Get 2 tbsp butter
- Get 1 medium shallot, chopped
- Get 2 cloves garlic, sliced into thin slivers
- Prepare 1/2 cup heavy cream
- Get 1/2 cup frozen corn
- Take 1 handful fresh basil, chopped
Here's a homey pasta dish with chicken and vegetables enveloped in a creamy Parmesan sauce. With rotisserie chicken, corn, bacon, jalapenos, bell peppers and cheddar cheese. If you want it even more creamier, substitute milk with heavy cream or add a cornstarch slurry towards the end. Since it's a spice blend, it's gonna be hard to find a substitution unless you have some of the spices.
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.
Lean chicken breasts are cooked in a creamy coconut milk sauce seasoned with lime and cilantro, then served over whole wheat pasta. Reviews for: Photos of Creamy Coconut Lime Chicken with Pasta. Pour pasta sauce into baking dish; spread to evenly coat bottom of dish. Place filled shells over sauce, filled sides up. Save prep time by making the filling and the sauce the night before.
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