Summer Pasta Magic (Print Version)
# Ingredients:
01 -
10 oz bow-tie (farfalle) pasta.
02 -
1/2 cup grated Parmesan.
03 -
1.5 lbs boneless, skinless chicken thighs or breasts.
04 -
1 1/2 tsp smoked paprika.
05 -
1 tsp Italian spice mix.
06 -
A pinch of salt.
07 -
Black pepper, adjust as needed.
08 -
2 tbsp olive oil for cooking chicken.
09 -
2 cups corn (from frozen or fresh ears).
10 -
1 tbsp olive oil for corn.
11 -
1 tsp of smoked paprika for seasoning the corn.
12 -
1 tsp chili powder.
13 -
Salt and pepper for the corn, to taste.
14 -
1 cup thick cream.
15 -
8 strips of crispy bacon, cooked beforehand.
16 -
Fresh herbs for topping (like oregano, thyme, or marjoram).
# Instructions:
01 -
Boil the pasta based on the directions on the box. Set aside after draining.
02 -
Allow Parmesan to sit out until it softens slightly.
03 -
Cut chicken into thin slices and toss with paprika, Italian mix, a pinch of salt, and some black pepper.
04 -
Heat olive oil in a pan and cook chicken strips for 4-5 minutes per side. Take them out and place on a plate.
05 -
Use the same skillet to cook corn in olive oil with paprika, chili powder, plus salt and pepper. Keep it on for 3 minutes.
06 -
Scoop out half the corn. Add cream to the skillet over the remaining corn.
07 -
Mix in the Parmesan gently until it's fully melted.
08 -
Add cooked pasta and chicken to the sauce. Top it all with bacon pieces and the corn you put aside.
09 -
Throw on some of those herbs for a final touch right before serving!
# Notes:
01 -
You can use corn straight from fresh, canned, or frozen.
02 -
Substitute with whatever kind of pasta you prefer.
03 -
Let the Parmesan get to room temperature for the creamiest result.