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Pasta with chicken and corn, risotto-style

Servings:
4 servings
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Ingredients

  • 2 tablespoon olive oil, plus more as needed
  • 8 ounce boneless, skinless chicken thighs, roughly chopped
  • 1 ounce red onion, chopped
  • 1 tablespoon minced garlic
  • 1 pound any small cut pasta
  • 5 pound to 6 cups chicken or vegetable stock
  • 1 1/2 cup corn kernels (frozen is fine)
  • 1 cup large red bell pepper, chopped
  • 1 cup grated parmesan cheese
  • 1 tablespoon chopped fresh sage leaves

Preparation

Baking Directions:

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.

Time: About 45 minutes

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