TOTAL TIME: 45 minutes
SERVES: 4
Protein
4 chicken breasts
Milk & Dairy
1 cup cream
2 oz shredded parmesan
1 tbsp butter
Pantry
1/4 tsp cayenne pepper
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp oregano
1 tsp thyme
1 tsp salt
4 tbsp olive oil
500 g oriecchietti pasta
1/4 tsp chili flakes
Produce
3 ears cooked corn (about 2 cups)
1 head lacinato kale
3 cloves garlic
1 lemon
Basil for garnish
Cook your chicken. Coat chicken breasts with 2 tbsp oil. Sprinkle with all the cajun seasonings (1/4 tsp cayenne pepper, 2 tsp garlic powder, 2 tsp paprika, 1 tsp onion powder, 1 tsp oregano, 1 tsp thyme, 1 tsp salt) and rub all over.
To a large frying pan over medium heat, cook chicken breasts through - about 5 minutes per side. Remove from heat and cover with foil.
Make your pasta sauce. Start boiling your pasta water with a generous amount of salt.
To a blender, add your cooked corn kernels and blend until as smooth as possible. To a large frying pan, add 1 tbsp butter, 2 tbsp olive oil and let warm. Once warm add 3 cloves minced garlic and cook for 30 seconds. Add thinly sliced kale and 1/4 tsp chili flakes and cook down for a few minutes. While this cooks down, start cooking your pasta.
Once kale is cooked down, add blended corn, 1 cup cream, 2 oz shredded parmesan and a big pinch of salt. Cook for about 2 minutes until thickened. Add pasta water if it starts getting too thick.
Add pasta directly to sauce and mix well.
Serve. Add pasta to bowls, drizzle with lemon juice and top with sliced chicken and fresh basil.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!