Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
Use gluten-free pasta in this dish.
"The day of fortune is like a harvest day, We must be busy when the corn is ripe." -Torquato Tasso, Poet
Corn by itself makes a great creamy sauce. This recipe was inspired by that fact - I was thinking along the lines of a very thick corn chowder as the sauce. The sauce turns out both sweet and savory, with the onion and chicken adding the right sharp and umami notes. The lemon and basil give the whole recipe a terrific freshness.
The key to this recipe is cooking the corn long enough that it is soft and will be creamy when blended but not overcooking it. It only takes about 10 minutes to get to this point.
Servings: 2 | Serving size: 2 ounces pasta with sauce
Cooking time: 45 minutes
This recipe can easily be multiplied and leftovers are fair.
2 tsp. | olive oil |
6 ounces | chicken breast (cut into 1/2 inch cubes) |
1 small | onion (diced) |
2 ears | corn (cut kernels from cob) |
1/4 cup | white wine |
1/8 tsp. | salt |
to taste | black pepper |
1 ounce | goat cheese |
2 tsp. | lemon zest |
1/2 | lemon (juiced) |
4 quarts | water |
4 ounces | whole wheat or gluten free linguine |
8 large | basil leaves (chiffonade) |
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the chicken and cook for about 6 to 8 minutes until cooked through. Remove to a plate and set aside.
Place 1 teaspoon of the olive oil in a large skillet over medium high heat.
Add the onion and cook for about 3 minutes. Stir frequently.
Add the corn and cook for about 5 minutes. Stir frequently.
Add the white wine, salt and pepper.
Simmer for 5 minutes. Stir occasionally.
Place 2/3 of the corn and onion mixture in the blender and puree.
Return the pureed corn to the pan with the chicken, lemon juice, and lemon zest and keep on low heat. Stir occasionally.
Place the water in a large saucepan over high heat.
When the water boils, add the pasta and cook for about 15 to 20 minutes until al dente.
Drain and serve with the corn sauce and top with the basil.
Nutrition Facts
Serving size: 2 ounces pasta with sauce
Servings: 2
Amount Per Serving
Calories 551 | Calories from Fat 144 |
% Daily Value |
Total Fat 16g | 25% |
Saturated Fat 6g | 30% |
Monounsaturated Fat 6g | |
Trans Fat 0g | |
Cholesterol 67mg | 22% |
Sodium 380mg | 16% |
Total Carbohydrates 68g | 23% |
Dietary Fiber 9g | 36% |
Sugars 11g | |
Protein 34g |
Vitamin A 10% | Vitamin C 30% |
Calcium 6% | Iron 20% |
Vitamin K 4mcg | Potassium 707mg |