Video: Creamy Chicken with Corn

With Patricia Altomare

If I have a message that I would like to convey, it would be to enjoy corn on the cob, but also cut the corn off the cob, and use it in your cooking at this time of year. What a fresh taste it gives to corn fritters, corn muffins, black bean and corn salad, and if you like lima beans, fresh corn makes a succulent old fashioned succotash.

I believe you will like this recipe as it utilizes fresh corn and fresh tomatoes so tastefully.

The sauce is a mild sauce that lets the corn flavor come through. I like it over angel hair pasta, but it is delicious over polenta, as well.

This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com

Ingredients

1 & 1/2 cups cooked chicken
1 & 1/4 cups corn (When in season use fresh corn from cob. After husking, blanch in boiling water for 3 minutes, than cool in cold water to easily cut off cob.)
1/3 cup milk
3 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
1/2 teaspoon fresh ground black pepper
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper (to personal taste)
2 plum tomatoes, finely diced
1 pound angel hair pasta, cooked as directed or use angle hair pasta nests
Parsley for garnish.

Instructions

1. Put corn and milk into a small saucepan. Gently simmer 5 minutes. Drain corn, set aside and reserve milk.
2. Melt butter in medium saucepan over low heat. Add flour, and make a roux (paste) stirring constantly for about 3 minutes. Slowly whisk in heavy cream and reserved warm milk, pepper and salt.
3. Stir in tomatoes, chicken, and corn. Stir in crushed red pepper to taste. Cover and keep warm over very low heat.
4. Prepare angel hair pasta, drain and place in serving dish, pour chicken mixture over pasta. Sprinkle with chopped parsley.

Recipe courtesy of Patricia Altomare, Pat’s Kitchen, 2010.

Food Columnist, Eagle-Tribune Pat writes the weekly food column, “Pat’s Kitchen.” The focus is on home cooking and family recipes. According to Pat, the column is “not just cooking and recipes. It’s become personal between the readers and myself and I try to make it informative and interactive.”

Creamy Chicken with Corn

With Patricia Altomare

Ingredients

Instructions

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