This delicious 30-minute meal is perfect for quick meals during the workweek and uses your canned corn from the summer. Making this a great way to enjoy your summer harvest all year round with a restaurant-quality main dish that might just become your new favourite chicken dinner.
Ingredients
- 2 cups macaroni pasta
- ½ cup shredded mozzarella cheese
- 2 chicken breast
- 2 tsp smoked paprika
- 1 tsp basil seasoning
- 1 tsp chili powder
- ¼ tsp Sea Salt
- pepper to taste
- 2 tbsp olive oil
- 2 cup of canned corn
- 1 cup heavy cream
- 8 strips of bacon
Instructions
- In a large pot boil water and cook pasta according to the package. Drain when the pasta is done and set aside.
- While the pasta is cooking, fry the 8 slices of bacon in a large high-sided pan or a Dutch oven. Slice the chicken breast into small strips or bite size pieces. Once the bacon is cooked, remove it from the pan and add the cut-up chicken. If there isn't enough bacon grease, add some butter or oil. Roughly chop up the bacon while the chicken in cooking.
- Once the chicken is cooked add in the smoked paprika, basil, salt, pepper and chili powder and mix well.
- Strain your canned corn and add in 2 cups (1 pint size jar) of kernels to the pan with the chicken. Stir and cook on low for about 3 minutes.
- Add in 1 cup of heavy cream to the skillet. Bring to a gentle boil. Add in 1/2 cup of shredded cheese and stir until the cheese melts.
- Once the cheese is melted turn off the heat add in the cooked noodles and roughly chopped bacon. Stir to combine and serve hot.
Notes
- Save some bacon to add on the top after plating
- If you don’t have canned corn, you can use frozen. Simply rinse frozen corn with warm water and strain before adding it to the pan.
- Serve with a slice of garlic bread to complete this dinner dish.
Tried this recipe?Let us know how it was!