Chicken Corn Pasta (Print Version)
# Ingredients:
01 -
10 oz farfalle (bow-tie) pasta.
02 -
1/2 cup Parmesan cheese.
03 -
1.5 lb chicken thighs or breasts, boneless skinless.
04 -
1.5 tsp smoked paprika.
05 -
1 tsp Italian seasoning.
06 -
1/4 tsp salt.
07 -
Black pepper to taste.
08 -
2 tbsp olive oil.
09 -
2 cups corn kernels (from 4 ears or frozen).
10 -
1 tbsp olive oil.
11 -
1 tsp smoked paprika (for corn).
12 -
1 tsp chili powder.
13 -
Salt and pepper to taste (for corn).
14 -
1 cup heavy cream.
15 -
8 strips bacon, cooked.
16 -
Fresh herbs (thyme, oregano or marjoram).
# Instructions:
01 -
Cook pasta according to package instructions. Drain when done.
02 -
Let shredded Parmesan cheese come to room temperature.
03 -
Slice chicken into strips and season with smoked paprika, Italian seasoning, salt, and black pepper.
04 -
Cook chicken in olive oil for 4-5 minutes per side. Remove to a plate.
05 -
In the same pan, cook the corn with olive oil, smoked paprika, chili powder, and salt and pepper for 3 minutes.
06 -
Remove half of the corn. Add heavy cream to the pan with the remaining corn.
07 -
Stir in Parmesan cheese until melted.
08 -
Add pasta, chicken, and top with bacon and reserved corn.
09 -
Garnish with fresh herbs before serving.
# Notes:
01 -
Works with fresh, frozen, or canned corn.
02 -
Can use any pasta shape.
03 -
Let cheese warm up for the smoothest sauce.