Happy Friday, I hope everyone is looking forward to the weekend, I certainly am! Because this weekend I am going to once again make this awesome chicken corn tomato pasta.
Now, I'll be the first to say it, this name of this recipe isn't exactly the best, but don't judge a book by it's... title. This recipe has chicken, corn, tomatoes, peppers, cheese, green onions, and for the daring, capers. How can this recipe be easy with all those ingredients? Well, we use Sno Pac's Organic Vegetables! Specifically, we're using the corn and the tri-colored peppers. Normally, I'm a pretty staunch supporter of using fresh vegetables, but Sno Pac is the only brand of frozen vegetables and fruits that I make an exception for. Which is why we sell it, we eat it all the time! The peppers retain enough moisture and flavor to rival fresh and you don't have to spend the time to cut up fresh peppers. And the corn? Let me tell you, as an Iowan, it's some of the best corn. I personally hate preparing corn from the cob, it takes forever and you end up with little stringy bits in between your teeth. Whenever I am cooking with corn in any capacity I always use Sno Pac, saves me time and it tastes so good. It's great on it's own or in a recipe, like this one.
Next, let's talk about the chicken. I recently have learned that one of the best and easiest ways to prepare chicken is a simple pan fry with a sauce. The beauty of this is that the chicken is cooked the same way each time, but the sauce separates it into a different recipe. Using a stainless steel pan that doesn't have a non-stick coating, place 1 tbsp vegetable oil, get it just to smoking, set chicken and let it cook for 2 minutes. Now, contrary to how I used to cook chicken, you do not flip it. In fact, you don't even move it at all during that 2 minute time frame. The goal here is to get some brown bits cooked to the bottom. Those brown bits are called "fond" and fond is how you take sauces from good to great. If your looking to make yourself, your family, or have a nice date night at home, this is the best recipe you can make.
Alright, I think I've gushed enough, let's get to recipe itself. If you want to watch me make this click here or keep scrolling for the full written recipe!
2 tbsp vegetable oil, divided
1 bunch of Green Onions, chopped
4 cloves Garlic, minced
12 oz tomatoes, seeds removed and cut into small chunks + 2 small tomatoes cut into chunks (with or without seeds)
1 Shallot, minced
1/8 cup Apple Cider Vinegar
1/8 cup Water
1 tbsp Capers, drained and rinsed
Salt and Pepper to taste
2-3 tbsp fresh Basil, chopped (fresh is important here)
Linguine or fettucine
1) Set a stainless steel pan over medium high heat and add 1 tbsp vegetable oil. Once oil is just smoking, add chicken. Fry without moving for 2 minutes. Flip and cook until chicken turns white, about 45 seconds. Remove chicken to aluminum foil lined pan, tent with another piece of aluminum foil and place in a 200° oven. Meanwhile, start boiling pasta.
2) Add 1 Tbsp more vegetable oil to the pan, once shimmering add shallot and fry until shallot is soft, about 1 minute. Add 12 oz seedless tomatoes, garlic, green onions, and Sno Pac Tri-colored Peppers. Fry until reduced and thickened. In a measuring cup, combine apple cider vinegar and water, then pour into vegetable mixture. Using a wooden spatula, scrape up browned bits and add capers. Mix well and cook until slightly reduced. Remove chicken from oven. Remove top aluminum foil and pour any juices from the chicken into the vegetable mixture, mix and cook until vegetable mixture thickens. Season with Salt and pepper to taste and remove from heat. Stir in basil.
3) Drain pasta and place in a large mixing bowl with corn, remaining tomatoes, 1-2 tbsp vegetable mixture, feta cheese, and mix thoroughly. Serve immediately and enjoy