🍝 Garlic Parmesan Chicken Penne with Buttery Corn
Ingredients:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoons olive oil or butter
- 4 cloves garlic, minced
- 2 cups penne pasta
- 2 cups chicken broth
- 1 cup milk or heavy cream
- ½ teaspoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1½ cups corn kernels (frozen, canned, or fresh)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Kitchen Tools You’ll Need:
-Large deep skillet or sauté pan with a lid (or a Dutch oven)
-Cutting board
-Sharp knife (for chopping chicken and garlic)
-Measuring cups (for liquids and pasta)
-Measuring spoons (for seasoning)
-Garlic press (optional, for mincing garlic)
-Wooden spoon or silicone spatula (for stirring)
-Grater (if you're using a block of Parmesan)
-Colander (if using canned corn that needs draining)
👨🍳 Instructions:
-
Cook the Chicken:
- Heat olive oil (or butter) in a large skillet or pot over medium heat.
- Season the chicken with salt and pepper.
- Add chicken to the pot and cook until golden brown and fully cooked (5–6 minutes). Remove and set aside.
-
Sauté Garlic:
- In the same pan, add garlic and sauté for 30 seconds, until fragrant.
-
Cook the Pasta:
- Add the penne, chicken broth, milk (or cream), and Italian seasoning.
- Stir and bring to a boil. Lower heat and simmer uncovered for 12–14 minutes, stirring occasionally, until pasta is tender and sauce starts to thicken.
-
Add the Corn & Chicken:
- Stir in the corn and butter. Cook for 2–3 minutes until the corn is warm and buttery.
- Return the cooked chicken to the pot.
-
Add Cheese & Serve:
- Stir in Parmesan cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper.
- Garnish with parsley if desired.
✅ Optional Add-Ins:
- Crushed red pepper flakes for a little heat
- Extra cheese on top when serving
- Fresh spinach or peas for more veggies
No comments:
Post a Comment