Joanne from Eat Well with Others made Pasta with Fresh Corn Pesto recently. What an idea I say! So using that as an inspiration, I made a version of it on the stove top. Instead of blitzing it with the food processor, I used creamed corn instead. I took Joanne’s advice, and used fresh corn. Amazingly good stuff. While I love a packet of frozen corn in the freezer for emergency situations, fresh is always best isn’t it?
I had some dill left over from making the fritters, and decided to add some of that to it instead. And everyone knows about my addiction to chili. So in that goes. For protein, it was chicken.
Did it remind you of something?
Almost like a pasta version of chicken sweet corn soup! Ha!
Nevertheless, it made a simple and “whatever in the pantry” meal. Certainly, this has the creaminess without the added cream or fat.
Cream Corn and Chicken Pasta (Serves 4)
250 grams of spaghetti cooked in salted boiling water
2 cans of cream corn
1 tablespoon of garlic
1 corn with kennels removed
1 cup of water
1/2 cup of fresh dill
1 chicken breast thinly sliced
Saute garlic will fragrant. Add cream corn and stir throughly. Add fresh corn kennels and 1/2 cup of the water. Simmer till corn is cooked. Quickly add chicken and dill and cook through. Add the remaining water if needed. Toss spag through it. Serve with cracked black pepper and parmesan cheese.