A Chicken Dish for Summer
Make use of fresh summer tomatoes and corn in this chicken and pasta dish.
Linguini with Chicken, Corn and Summer Tomatoes
Makes 8 servings.
2 pounds boneless, skinless chicken breasts sliced crosswise into ½-inch slices
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound linguini
2 tablespoons olive oil
4 slices pancetta, cut into small dice
1 cup low-sodium chicken broth
1 ½ cups fresh corn kernels, cooked and removed from cob (or frozen corn)
2 cups diced fresh tomatoes
½ cup fresh thinly sliced basil, tightly packed, plus a few sprigs for garnish
1. Cook linguini according to package directions. Drain but do not rinse.
2. While linguini cooks, season chicken slices with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken slices and sauté until golden brown, about 5-6 minutes. Remove chicken from skillet to a bowl and reserve.
3. To same pan, add pancetta and sauté 2 to 3 minutes, or until browned. Remove from pan and reserve. Add broth to pan, raise heat to high and bring to a boil. Reduce for 2-3 minutes. Add corn, tomato, and chicken to pan, reduce heat to low and heat through for one minute. Cover and remove from heat until pasta is finished cooking.
4. Pour cooked pasta into chicken mixture. Toss until well combined. Place in serving bowl, sprinkle with reserved pancetta, and serve garnished with basil sprigs.
Nutritional Information for one serving: 450 calories; 13 g fat; 3 g saturated fat; 50 g carbohydrate; 3 g fiber; 4 g sugars; 34 g protein.
Recipe and photo courtesy of National Chicken Council
