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Special Diet Information

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

The refrigerator light goes on...

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.

 
 

Pasta with Roasted Corn Sauce



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)

Pasta with Corn Sauce recipe from Dr. Gourmet

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

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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