How to Prepare Yummy Pasta shells with spiced chicken and corn milk sauce

Pasta shells with spiced chicken and corn milk sauce. Chicken breasts are slow cooked in coconut milk and spices and topped with a sweet and spicy sauce — an easy, flavorful weeknight meal! I'm just gonna come out and say it: I think this is the best chicken I've ever made in the slow cooker. Cook and drain pasta according to package directions.

Cover the shells with the tomato sauce and top with the reserved cheese. I mixed the stock, tomato sauce and seasoning as directed but went a little heavy on the Italian seasoning. I also just cooked the pasta in with the onions and sauce. You can cook 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. You need of can sweet corn.
2. You need of dried medium shells.
3. It's of boneless, skinless chicken breast halves.
4. Prepare of cayenne.
5. It's of butter.
6. Prepare of medium shallot, chopped.
7. It's of garlic, sliced into thin slivers.
8. Prepare of heavy cream.
9. It's of frozen corn.
10. You need of fresh basil, chopped.

Gradually whisk in red bell pepper mixture and tomato sauce. 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. Flip chicken, then add onions and garlic as the second side browns.

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..

Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot. You may also like my other pasta recipes Spicy Red Sauce Pasta, Tomato Tagliatelle Pasta and Chicken Alfredo Pasta. Furthermore, I would like to share some of my suggestions for making perfect chicken sweet corn pasta. Firstly, try to use boneless chicken breasts in this recipe. Because it is loaded with full of protein.