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Creamy Corn and Bacon Pasta Recipe

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This recipe for Creamy Corn and Bacon Pasta is from The Derksen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pasta and cheese
10 oz farfalle bow-tie pasta
½ cup Parmesan cheese

Chicken
1.5 lb chicken thighs or breasts (skinless, boneless)
1 1/2 tsp smoked paprika
1 teaspoon Italian seasoning
¼ teaspoon salt
freshly ground black pepper to taste
2 TB olive oil

Corn
1 TB olive oil
salt and pepper to taste
2 cups corn kernels cooked (4 corn ears - corn on the cob)
1 tsp smoked paprika
1/2 tsp chili powder

Other ingredients
1 cup heavy cream
8 strips bacon cooked
Directions:
Directions:
Cook pasta and make sure cheese is shredded
Slice chicken thighs into thinner strips and season with the spices.
Cook the chicken on medium heat until completely cooked through in a large heavy bottomed pan. Remove chicken to a plate.
Make creamy corn sauce
To the same, now empty, skillet, add cooked corn kernels, 1 tablespoon of olive oil, salt and pepper, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. Stir and cook in chicken juices on low heat for about 3 minutes to blend the flavors.
Remove half of the corn kernels to a plate.
Add 1 cup of heavy cream to the skillet with the remaining half of corn kernels. Bring to a gentle boil turn down to simmer.
Add ½ cup of shredded Parmesan cheese. Stir on low heat until the cheese melts.
Add cooked and drained pasta to the sauce.
Add cooked chicken.
Top with chopped cooked bacon and the remaining half of the corn kernels.
Number Of Servings:
Number Of Servings:
8ish
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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