How to Make Delicious Pasta shells with spiced chicken and corn milk sauce

Pasta shells with spiced chicken and corn milk sauce. Shells With Chicken Recipes on Yummly Farfalle pasta is tossed into a buttery garlic sauce and chicken creating a quick and easy garlic chicken pasta perfect for weeknight meals. Slowly whisk milk into flour mixture until smooth; add garlic, salt.

Baked pasta is a favourite here in Italy for Sunday lunches and holiday menus. And, baked pasta shells with spinach and ricotta is among the most popular recipes on these occasions. Follow along with this kid-friendly weekly meal plan, including recipes for pasta, crispy chicken, tacos, and a spiced shrimp curry. You can have Pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pasta shells with spiced chicken and corn milk sauce

1. Prepare 1-12 oz of can sweet corn.
2. You need 3 cups of dried medium shells.
3. Prepare 2 of boneless, skinless chicken breast halves.
4. You need 1/4 tsp of cayenne.
5. It's 2 tbsp of butter.
6. Prepare 1 of medium shallot, chopped.
7. Prepare 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. It's 1 handful of fresh basil, chopped.

On Thursday you'll make irresistible shrimp poached in coconut milk. It's an easy weekly meal plan, but definitely not a boring one. This penne pasta recipe is a simple way to bring Italian flavors to your dinner table. Serve with a green salad and garlic bread for a hearty, filling.

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

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..

Any small pasta will work in this quick, easy entree. Ground fennel and coriander bring a welcome complexity to the chicken and impart their flavor to the. Drain and toss with the sauce. Drain and toss with the sauce. Meanwhile, cook the pasta until just tender.