Recipe of Gordon Ramsay Pasta shells with spiced chicken and corn milk sauce

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, pasta shells with spiced chicken and corn milk sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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.

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To get started with this particular recipe, we must prepare a few components. You can cook pasta shells with spiced chicken and corn milk sauce using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Pasta shells with spiced chicken and corn milk sauce:

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

Transfer chicken mixture to prepared dish. Then add the cooked pasta and give a quick stir until the sauce coated well with pasta. Switch off the heat, add cheese mix well until combined and finally, garnish it with some dried oregano. Stir to make sure it has melted through the sauce.

Steps to make Pasta shells with spiced chicken and corn milk sauce:

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.

Switch off the heat, add cheese mix well until combined and finally, garnish it with some dried oregano. 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. Serve in a bowl, or high-edged plate, with some garlic bread on the side. 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.

So that’s going to wrap this up for this exceptional food pasta shells with spiced chicken and corn milk sauce recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!