Seen on the NBC Today Show

Takes about 45 minutes
2 tablespoons olive oil, plus more as needed
Salt and black pepper
8 ounces boneless, skinless chicken thighs, roughly chopped
1 red onion, chopped
1 tablespoon minced garlic
1 pound any small cut pasta
1/2 cup dry white wine or water
5 to 6 cups chicken or vegetable stock
1 1/2 cups corn kernels (frozen is fine)
1 large red bell pepper, chopped
1 cup grated Parmesan cheese
1 tablespoon chopped fresh sage leaves
Put the 2 tablespoons oil in a large, deep skillet over medium-high heat. When
it's hot, add the chicken, sprinkle with salt and pepper, and cook, stirring
occasionally, until lightly browned on all sides, about 5 minutes; remove.

Add a little more oil to the skillet and reduce the heat to medium. Add the
onion, and garlic and cook, stirring occasionally, until the vegetables begin to
soften, 3 to 5 minutes. Add the pasta and cook, stirring occasionally, until it is
glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then the
wine. Stir and let the liquid bubble away.

Add the stock about 1/2 cup at a time, stirring after each addition and every
minute or so. When the liquid is just about evaporated, add more. The mixture
should be neither soupy nor dry: just a little saucy. Keep the heat medium to
medium-high and stir frequently. You might not need all of the stock.

Begin tasting the pasta 10 minutes after adding it to the pan. You want it to be
tender but with a tiny bit of crunch; this could take as long as 20 minutes. When
the pasta is ready, stir in the chicken, corn, and red pepper, adding a little more
stock if the mixture looks dry; cook just long enough to heat through, another
minute or so. Add half the cheese and the sage and toss; taste and adjust the
seasoning, and serve, passing the remaining cheese at the table.
The Main Courses Chef presents ...
Chicken Corn Pasta
at The Fatted Café
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