Pasta with Roasted Corn Sauce
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied and leftovers are fair.
Ingredients
| 2 tsp. Olive oil |
| 6 ounces Boneless, skinless chicken breast (cut into 1/2 inch cubes) |
| 1 small White onions (diced) |
| 2 large ear Corn, sweet, yellow, raw (cut kernels from cob) |
| 1/4 cup White wine |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1 ounce Semisoft goat cheese |
| 2 tsp. Lemon zest (minced) |
| 1/2 lemon yields Lemon juice |
| 4 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 8 leaves Fresh basil (chiffonade) |
Instructions
Add the chicken and cook for about 6 to 8 minutes until cooked through. Remove to a plate and set aside.
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and cook for about 5 minutes. Stir frequently.
Add the white wine, salt and pepper.
Simmer for 5 minutes. Stir occasionally.
Place 2/3 of the corn and onion mixture in the blender and puree.
Return the pureed corn to the pan with the chicken, lemon juice, and lemon zest and keep on low heat. Stir occasionally.
Place the water in a large saucepan over high heat.
When the water boils, add the pasta and cook for about 15 to 20 minutes until al dente.
Drain and serve with the corn sauce and top with the basil.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Corn by itself makes a great creamy sauce. This recipe was inspired by that fact – I was thinking along the lines of a very thick corn chowder as the sauce. The sauce turns out both sweet and savory, with the onion and chicken adding the right sharp and umami notes. The lemon and basil give the whole recipe a terrific freshness.