I grilled 4 corn cobs for dinner a couple of nights ago, only to find out only 2 people were here for dinner...time for one of my favourite pasta dishes. If you aren't able to find smoked chicken, plain chicken breast works too. I'm lucky to have a husband who really enjoys using our smoker...
The sauce is a variation on a light cream sauce, with lots of flavour and texture from the corn, sundried tomatoes and smokiness of the chicken. Top it off with some soft goat cheese and fresh basil, yum!
First, put a large pot of water on to boil for the penne. You will be cooking up 500g of pasta.
Then start the sauce...
Besides the corn, I also had 3/4 cup of whipping cream that expires today, so I was killing two birds with one stone.
Drain 1/2 cup sundried tomatoes in oil.
Dice 1/2 cup onion.
Mince 2 cloves of garlic.
Chop 2 tablespoons of fresh basil.
Remove the corn kernels from the 2 cobs, or use about 1 1/2 cups frozen corn.
Cook the onion and garlic in a bit of olive oil, until just softened.
Add 1 chicken breast, smoked or plain, sliced.
Cook until half done.. Season with salt and pepper.
Add the whipping cream and corn and allow to reduce slightly, adjust seasoning.
Add the sundried tomatoes, and simmer until the pasta is cooked.
Add the fresh basil, check the seasoning one more time, then add to the drained pasta.
Top with crumbled soft goat cheese, and you are good to go!
- Sliced black olives add another dimension, so if you are a fan of them, add about 1/4 cup to the sauce with the tomatoes.
- No sundried tomatoes? Roast some cherry tomatoes, and use them instead.
- To get the smoky flavour without using smoked chicken, cook a bit of diced bacon with the onion and garlic.