Step-by-Step Guide to Prepare Bobby Flay Pasta shells with spiced chicken and corn milk sauce

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, pasta shells with spiced chicken and corn milk sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Sweet Corn Pasta is a creamy and delicious dish. When it comes to Italian cuisine, knowing how to make the perfect pasta is an essential skill. You may also like my other pasta recipes Spicy Red Sauce Pasta, Tomato Tagliatelle Pasta and Chicken Alfredo Pasta.. Shells With Sauce Recipes on Yummly

Pasta shells with spiced chicken and corn milk sauce is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Pasta shells with spiced chicken and corn milk sauce is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:

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

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Instructions 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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