Recipe: Delicious Pasta shells with spiced chicken and corn milk sauce

Pasta shells with spiced chicken and corn milk sauce. 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.

Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese Bring a large pot of water to a boil; add salt to taste Meanwhile, heat sauce in a large skillet Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side. You can have Pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Pasta shells with spiced chicken and corn milk sauce

1. It's 1-12 oz of can sweet corn.
2. You need 3 cups of dried medium shells.
3. You need 2 of boneless, skinless chicken breast halves.
4. Prepare 1/4 tsp of cayenne.
5. You need 2 tbsp of butter.
6. It's 1 of medium shallot, chopped.
7. You need 2 cloves of garlic, sliced into thin slivers.
8. Prepare 1/2 cup of heavy cream.
9. It's 1/2 cup of frozen corn.
10. Prepare 1 handful of fresh basil, chopped.

Flip chicken, then add onions and garlic as the second side browns. The flavors were not winners in our house either. Will not be making this again! Slowly add milk, whisking to prevent lumps.

Pasta shells with spiced chicken and corn milk sauce instructions

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..

Add parmesan cheese and mix well. Cook over medium heat stirring often until sauce thickens. Add chicken, mushrooms, and peas to the sauce. Drain cooked pasta and mix into sauce. Stuff into drained and dried shells.