Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pasta shells with spiced chicken and corn milk sauce. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pasta shells with spiced chicken and corn milk sauce is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Pasta shells with spiced chicken and corn milk sauce is something that I have loved my entire life.
The chicken-pasta water is used for chicken broth flavors along with the thickening of the pasta water. Looking for conchiglie and shell pasta recipes? Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce.
To get started with this recipe, we have to 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 it.
The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:
- Take 1-12 oz can sweet corn
- Prepare 3 cups dried medium shells
- Prepare 2 boneless, skinless chicken breast halves
- Prepare 1/4 tsp cayenne
- Make ready 2 tbsp butter
- Prepare 1 medium shallot, chopped
- Get 2 cloves garlic, sliced into thin slivers
- Make ready 1/2 cup heavy cream
- Prepare 1/2 cup frozen corn
- Get 1 handful fresh basil, chopped
Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced And so easy. Because I used milk, I added some cornstarch and simmered about at Just spiced it up a little with some sprinkle dried crushed red pepper flakes and doubled the garlic. Chicken, broccoli and lots of cheese are stuffed in large pasta shells then baked with a cheesy Alfredo on top in these Chicken and Broccoli Stuffed Shells. These are hands down the BEST Butternut Squash Stuffed Shells with creamy 'ricotta' cheese, spinach and easy butternut squash sauce!
Instructions 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.
Today's recipe is yummy Cheesy Chicken Stuffed Pasta Shells with Mariana Sauce for Kids lunch or Dinner ! Pour the remaining sauce over and around the shells. Scatter over the mozzarella and a drizzle of. Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad.
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