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

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We hope you got benefit from reading it, now let’s go back to pasta shells with spiced chicken and corn milk sauce recipe. To cook pasta shells with spiced chicken and corn milk sauce you need 10 ingredients and 6 steps. Here is how you do that.

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

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