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

Pasta shells with spiced chicken and corn milk sauce. The chicken is baked under a nice coat of dry spices and can be served tossed in with the pasta, or just sliced and laid nice and pretty on top. Make dishes with cauliflower and pasta shells, chicken (or corn) and tortillas, or penne with spicy tomato sauce and kalamata olives. Heat olive oil on medium heat in a large pot.

Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot. Set it aside while you mix together the ingredients for the ricotta filling. The filling consists of whole milk ricotta (part-skim works too), mozzarella, parmesan, garlic powder, salt (or celery salt if you have it), ground black pepper. You can cook Pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pasta shells with spiced chicken and corn milk sauce

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

Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta.

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..

Serve in a bowl, or high-edged plate, with some garlic bread on the side. It is quite simple to prepare Chicken Pasta in White sauce, so it can be a great lunch box option too. Do check my Healthy chicken roll or Chicken Frankie/ Chicken Kathi roll for exciting lunch options. This White Chicken Pasta has enough nutrients along with fat and carbs and kids can use the extra energy for an active school day. Use the heat of the pasta and a splash of the pasta-cooking liquid to gently warm the sauce and loosen it into a silky combination.