Coming home from another great trip, I clean out my freezer and found frozen corn and frozen chopped chicken. What can I do with this? Well, my concoction worked, because I loved it and will definitely make it again! I used bow tie pasta because the long noodles are not as conducive for traveling. I made leftovers to take with me on trips.
Ingredients:
4 ears of cooked corn (cut cooked kernels into a bowl) 3 cups cooked diced or shredded chicken , 5 cloves of garlic (I’m a garlic-holic) 1 Tbsp garlic seasoning , 2 tsp paprika or red chile powder , Heavy cream , Salt & pepper to taste , (couple stems each from my garden: lemon thyme, oregano) 2-3 Tbsp flour
Directions:
Heat cooking oil in pan. Add chicken, corn, and mince the garlic. Cook until the corn browns a little. Add the garlic seasoning, paprika, herbs, sprinkle with salt & pepper to taste. Cook 2 minutes. I add enough heavy cream to fill near the tops of the mixture. Add a couple Tbsp of flour to thicken to desired consistency. Cook until it bubbles, then pour over cooked pasta. Es muy delicioso!