Easiest Way to Make Homemade Pasta shells with spiced chicken and corn milk sauce
Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Steps to Prepare Speedy Pasta shells with spiced chicken and corn milk sauce. One of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pasta shells with spiced chicken and corn milk sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pasta shells with spiced chicken and corn milk sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pasta shells with spiced chicken and corn milk sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Pasta shells with spiced chicken and corn milk sauce estimated approx 30 minutes.
To begin with this particular 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 that.
This is the first recipe that ever came to me in a dream, and my daughter loved it. Hopefully one day I'll dream up a child-friendly brocolli dish.
Ingredients and spices that need to be Take to make Pasta shells with spiced chicken and corn milk sauce:
- 1-12 oz can sweet corn
- 3 cups dried medium shells
- 2 boneless, skinless chicken breast halves
- 1/4 tsp cayenne
- 2 tbsp butter
- 1 medium shallot, chopped
- 2 cloves garlic, sliced into thin slivers
- 1/2 cup heavy cream
- 1/2 cup frozen corn
- 1 handful fresh basil, chopped
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.
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