Chicken and Pasta with corn in a Garlic Parmesan Sauce

Chicken, pasta and corn in a thyme garlic sauce

We love pasta in our family.  There are so many ways to fix it and so many different types of pasta.  I love to have a variety available at all times and especially love to make fresh pasta as much as I can.  There is just something so satisfying to making the dough, rolling it out, cutting it into the shape you want and making a dish completely from scratch. I could spend hours in the kitchen making food for those I love.  But as we all know, there is never enough time to do everything that we have to do now, so sometimes, I just have to settle for dried pasta.  This is an easy dish.  Very simple to put together.  You can grill the chicken the day before (or use left over chicken if you want).  Using the dried pasta saves a lot of time.  This simple dish is very tasty and easy to make.  I think after you try it, you will go back to it, time and time again.

4 chicken breasts, grilled and sliced thinly

1 pound of dried pasta (your choice – I change it up according to what I have in my pantry)

1/2 cup thinly sliced shallots

6 garlic cloves, minced (Yes, it’s okay to use some out of those little jars of minced garlic they sell in produce.  Just read the jar to find out how much equals a clove)

1 cup white wine

4 large sprigs thyme

2 cups fresh corn, cut from the cob (about 4 ears)

1 1/4 cup heavy cream

Salt and pepper, to taste

1/2 cup freshly grated Parmesan cheese

Bring water to a boil.  Add pasta and cook, stirring often until the pasta is tender but firm.  Heat 2 tablespoons of olive oil and sauté garlic and shallots for about 3 minutes.  Add wine and thyme and cook for about 5 minutes more.  Liquid will be reduced by about 3/4th.  Add corn and cream.  Reduce heat and let simmer for a few minutes.  Add pasta and season to taste.  Add parmesan and chicken and stir until parmesan is well incorporated into the sauce.    Serve with additional grated Parmesan over the top. You can also top with fresh chopped parsley, or chives.  (I always have to try new things when cooking to see if I like them better)


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