Friday, September 10, 2010

Garlic Chicken Pasta with Prosciutto/ Cream Corn with leeks

Printable Recipe:

Ingredients for Pasta:
1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 oz. prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips
2 tablespoons butter
1/2 cup fresh basil, sliced into strips
3/4 pound linguine
1/2 cup grated fresh parmesan
1 roasted pablano peppers, peeled, seeded and cut into strips
1 roasted red pepper, peeled, seeded cut into strips
Fresh basil, chiffonade for garnish
Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter. Saute for 5-10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chilies, roasted peppers, and grated cheese, toss gently to combine. Sprinkle ith basil and serve.
Ingredients for corn:
6 ears of fresh corn (3 cups)
2 cups 1% milk
1Tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices bacon
1 cup chopped leeks
Directions for corn:
1. Cut corn from the cob and with the back of a knife scrape the cob to release the milk from the corn. Place 1 1/2 cups of corn, milk, cornstarch, salt, and pepper in a food processor. Process until smooth.
2. Cook bacon in a skillet and reserve 1 teaspoon drippings to cook the leeks . Crumble the bacon and set aside. Cook the leeks for 2 minutes.  Add pureed corn and milk mixture and the remaining 1 1/2 cups of corn kernels. Cook for 3 minutes or until the corn liquid has reduced and is thick. Crumble bacon on top and serve.

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