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The ingredients needed to prepare Pasta shells with spiced chicken and corn milk sauce:
- Get 1-12 oz of can sweet corn.
- Get 3 cups of dried medium shells.
- Take 2 of boneless, skinless chicken breast halves.
- Use 1/4 tsp of cayenne.
- Take 2 tbsp of butter.
- Get 1 of medium shallot, chopped.
- Provide 2 cloves of garlic, sliced into thin slivers.
- You need 1/2 cup of heavy cream.
- Get 1/2 cup of frozen corn.
- Provide 1 handful of fresh basil, chopped.
Steps 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..
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