Spring Pasta with Light Garlic Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
4-5 tablespoons extra virgin olive oil
12 ounces penned pasta or spiral pasta
1/2 onion, diced
3 cloves garlic, minced
2 cups chicken broth
2-5 frozen chicken tenders, thawed & cut into small chunks
1 1/2 cups frozen corn
1/2 cup fresh basil, julienned
1 cup mini heirloom or cherry tomatoes, cut into 4ths
1/4 to 1/2 cup parmesan cheese
2 teaspoons no salt seasoning or Mrs. Dash seasoning
2 tablespoons fresh lemon juice
Salt/Pepper, to taste
Heat 3 tablespoons olive oil over medium-high heat in dutch oven or LARGE frying pan. Add garlic & onions, sautéing until soft, 5-6 minutes. Pour chicken broth in and let cook until broth reduces by about half, about 10 minutes.
While broth is reducing, heat 2 tablespoons olive oil over medium-high heat in smaller frying pan. Add chicken. Add no salt seasoning or Mrs. Dash over chicken. Cook until no longer pink in the middle, 5-6 minutes. Add corn into frying pan with chicken and heat through until no longer frozen, 2-3 minutes. Set aside.
Cook pasta according to package directions. Drain and add to reduced chicken broth. Add chicken and corn mixture, tossing well. Add parmesan cheese, toss well. Add basil, tomatoes, lemon juice, and plenty of salt and pepper, tossing everything well. Serve immediately. Enjoy!!!
Here are a few tips for this recipe:
Cook Time: 20 minutes
Serves: 4
4-5 tablespoons extra virgin olive oil
12 ounces penned pasta or spiral pasta
1/2 onion, diced
3 cloves garlic, minced
2 cups chicken broth
2-5 frozen chicken tenders, thawed & cut into small chunks
1 1/2 cups frozen corn
1/2 cup fresh basil, julienned
1 cup mini heirloom or cherry tomatoes, cut into 4ths
1/4 to 1/2 cup parmesan cheese
2 teaspoons no salt seasoning or Mrs. Dash seasoning
2 tablespoons fresh lemon juice
Salt/Pepper, to taste
Heat 3 tablespoons olive oil over medium-high heat in dutch oven or LARGE frying pan. Add garlic & onions, sautéing until soft, 5-6 minutes. Pour chicken broth in and let cook until broth reduces by about half, about 10 minutes.
While broth is reducing, heat 2 tablespoons olive oil over medium-high heat in smaller frying pan. Add chicken. Add no salt seasoning or Mrs. Dash over chicken. Cook until no longer pink in the middle, 5-6 minutes. Add corn into frying pan with chicken and heat through until no longer frozen, 2-3 minutes. Set aside.
Cook pasta according to package directions. Drain and add to reduced chicken broth. Add chicken and corn mixture, tossing well. Add parmesan cheese, toss well. Add basil, tomatoes, lemon juice, and plenty of salt and pepper, tossing everything well. Serve immediately. Enjoy!!!
Here are a few tips for this recipe:
When I say "reducing," I simply mean letting the broth cook without a lid until half of the liquid evaporates. Can you see the rim around the pot in this picture? That is where the broth started, then it reduced after about 10 minutes.
Here's how to julienne basil:
Layer your basil leaves as shown in the picture, biggest leaves on the bottom.
Layer your basil leaves as shown in the picture, biggest leaves on the bottom.
Roll the leaves tightly.
Using a sharp knife, thinly slice basil into wispy ribbons, as shown.
There you go!
