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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, pasta shells with spiced chicken and corn milk sauce. One of my favorites. This time, I will make it a little 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 on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Pasta shells with spiced chicken and corn milk sauce is something that I’ve loved my entire life.

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 prepare a few components. You can have pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:
  1. Take 1-12 oz can sweet corn
  2. Make ready 3 cups dried medium shells
  3. Get 2 boneless, skinless chicken breast halves
  4. Take 1/4 tsp cayenne
  5. Prepare 2 tbsp butter
  6. Get 1 medium shallot, chopped
  7. Make ready 2 cloves garlic, sliced into thin slivers
  8. Get 1/2 cup heavy cream
  9. Take 1/2 cup frozen corn
  10. Make ready 1 handful fresh basil, chopped

Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about. Cook sausage and onion until brown. Drain and add chicken, mushrooms, crumbs, parsley and wine.

Steps to make Pasta shells with spiced chicken and corn milk sauce:
  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.

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. Slowly add milk, whisking to prevent lumps.

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