This Creamy Chicken Corn Bacon Pasta is a keeper! I followed Sharon Lam's recipe. With some modifications.
For 2
Recipe:
- 2 chicken thighs
- 4 slices bacon, cut into small pieces
- half medium yellow onion
- half head of garlic, peeled
- half green bell pepper
- 60g uncook pasta
- 1 cup low fat milk
- half chicken bouilon cube
- Some dry rosemary
- half cup can corn
- Zest of half lemon
- Salt and pepper
Rinse and dry chicken
Season generously with salt and pepper
Sear chicken with some oil on skin side and other side
Set side using paper paper towel to absorb
Add bacon, cook till crisp (remove and set aside)
Saute onion and garlic and add pasta, rosemary, milk, bouilon, corn and lemon zest.
Season with salt and lots of pepper.
Return chicken to te pan and cook till pasta are done
Crumble bacon on top and serve immediately
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