RECIPE...PASTA, CHICKEN & BACON

 Oh my, I found this Recipe on-line and decided it sounded so delicious I just had to make it.  And it certainly was everything I thought it would be.  I did change a couple of things and I re-wrote the Recipe so it was easier to follow.  I hope you try it and enjoy it like we did.

(borrowed photo)

Chicken & Corn Pasta with Bacon

PASTA, BACON & CHEESE

10oz Farfalle pasta

1/2c shredded Parmesan cheese

6 strips Bacon

1 ½# chicken tenders or breast

1t smoked Paprika

1t Italian Seasoning

1t salt

2T EVOO

CORN 

1T EVOO

1t Salt

2c Corn Kernels (4 ears) cooked (***SEE NOTE BELOW)

1/2t smoked Paprika

1/2t Chili Powder

1c Heavy Cream

Fresh Thyme to taste

 Cook Pasta 10-12 minutes.

Cook the Bacon and set aside.

 Shred cheese.  Cut chicken into large bite-size pieces.  Season with 1t Smoked Paprika, 1t Italian seasoning and 1t salt.  Heat 2T EVOO in a large pan and cook the chicken til cooked thoroughly.  Set chicken aside and Do not drain the pan.

 Corn Sauce

In the same pan add Corn, 1T EVOO, 1t Salt, 1/2t Smoked Paprika and 1/2t Chili Powder.  Cook on medium as you stir for 3 minutes.  Add 1c Heavy Cream and bring to an EZ boil and then simmer for about 2 minutes, stirring…til slightly thick.  Watch carefully during this time.  Add the 1/2c Parmesan cheese and let it melt.  Add the Pasta, Chicken and herbs to the pan and serve…with Bacon pieces on top.

***You can use frozen, drained corn or fresh corn on the cob.

***If you use fresh corn You can boil the ears of corn…Or…
***If you use fresh corn, like I did…leave the husks on the corn and put them in your microwave.  I put them on the glass turntable about an inch apart and turn that feature off.  Cook them for about 3 minutes each…if you have 4 ears of corn that would be about 12 minutes…more or less.  When done, remove from the microwave and cut the wide bottom of the cob off and then shuck the rest.  Slice the kernels off and you’re good to go.

Enjoy!