Sharing a seriously fun love for food

Angel Hair Pasta with Chicken and Roasted Corn Sauce

Angel Hair Pasta with Chicken and Roasted Corn Sauce

Take a creamy roasted corn sauce, toss in tender angel hair pasta plus chunks of chicken and red, ripe tomatoes and you’ll find comfort in every bite!

If you’ve never made a sauce using golden kernels of corn, it’s time to give it a try. Puréeing corn brings a natural yet subtle sweetness to this luscious sauce layered with rich cream, sweet onions and fresh parsley.

Fresh corn is one of our family’s favorites. And in the summer, it’s one of the best picks from the garden.

This pasta dish comes together quickly. To make things even easier you can shortcut the steps and grab a roasted chicken from your food market. Pick up an armful of fresh corn along with some fresh parsley plus red ripe tomatoes and dinner will be on the table in no time.

Roast the corn while you do a quick sauté of sweet onion. Then stir in the corn, adding a peppery element from Italian parsley. Pour in cream and blend together creating an utterly divine sauce.

Toss in hot angel hair pasta and a little more creaminess courtesy of a large dollop of mascarpone. Then fold in the roasted chicken and those ruby red tomatoes.

If fresh corn isn’t available, you can use frozen corn, preferably organic. You’ll need about four to five cups of corn; so four bags should do the trick. Finding fresh tomatoes is easy in the summer but in off-season look for Campari tomatoes or cherry tomatoes. They consistently deliver a true tomato flavor.

This is one soul-satisfying, creamy, delicious dish!

Angel Hair Pasta with Chicken and Roasted Corn Sauce

6 ears of fresh corn, still in the husk

2 tablespoons butter

2 tablespoons olive oil

1 cup chopped sweet onion, about 1 small onion

¼ cup fresh flat leaf parsley, chopped, plus extra for garnish

3 to 4 cups shredded, roasted chicken

1 cup heavy cream

8 ounces mascarpone cheese

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 cup diced fresh tomatoes

1 pound angel hair pasta

Shaved Parmesan or Fontina cheese, for serving

Some notes: If fresh corn isn’t in season, you can use frozen organic corn. You’ll need about 4 to 5 cups of corn. If you want to “lighten” this dish up, use half and half or whole milk in place of the cream and light cream cheese in place of the mascarpone cheese.

To roast the corn:

Heat the oven to 350-degrees. With kitchen shears or a sharp knife trim the “silk” off the end of the ears of the corn.

Wash the husks thoroughly. Place the ears of corn directly on the baking rack in the oven. Roast for 30 minutes.

As soon as the corn is cool enough to handle grab the top of the husks along with the silk, pulling down to remove. To trim the corn off the cob: Place the cob flat on a sturdy cutting board. Using a sharp knife cut the corn from the cob. Finish by scraping the knife across the edges of the cob to capture any remaining pieces and milk from the corn. You should have between 4 and 5 cups of corn kernels.

For the sauce:

In a large pan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until very tender, about 8 minutes.

Add 3 cups of the corn along with the chopped parsley, kosher salt, pepper and cream, stirring to combine.

Using a blender or an immersion blender, purée until you have a fairly smooth sauce.

Cook the pasta until just tender in boiling water that is heavily salted – about a handful of kosher salt in the water does the trick. Reserving the pasta water, drain the angel hair and add to the corn sauce along with the mascarpone cheese. Stir, blending the mascarpone into the sauce and coating the pasta.

Toss in the shredded chicken, chopped tomatoes and the remaining corn, folding into the pasta and sauce. If the sauce needs to be thinned, add reserved pasta water, about ½ cup at a time.

Serve hot, topped with a sprinkling of shaved cheese and chopped parsley.

Makes 6 servings.

Angel Hair Pasta with Chicken and Roasted Corn Sauce, courtesy of Preserving Good Stock

August 9, 2019
: Makes 6 servings.

Take a creamy roasted corn sauce, toss in tender angel hair pasta plus chunks of chicken and red, ripe tomatoes and you’ll find comfort in every bite!

By:

Ingredients
  • 6 ears of fresh corn, still in the husk
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chopped sweet onion, about 1 small onion
  • ¼ cup fresh flat leaf parsley, chopped, plus extra for garnish
  • 3 to 4 cups shredded, roasted chicken
  • 1 cup heavy cream
  • 8 ounces mascarpone cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 cup diced fresh tomatoes
  • 1 pound angel hair pasta
  • Shaved Parmesan or Fontina cheese, for serving
  • Some notes: If fresh corn isn’t in season, you can use frozen organic corn. You’ll need about 4 to 5 cups of corn. If you want to “lighten” this dish up, use half and half or whole milk in place of the cream and light cream cheese in place of the mascarpone cheese.
Directions
  • Step 1 To roast the corn:
  • Step 2 Heat the oven to 350-degrees. With kitchen shears or a sharp knife trim the “silk” off the end of the ears of the corn.
  • Step 3 Wash the husks thoroughly. Place the ears of corn directly on the baking rack in the oven. Roast for 30 minutes.
  • Step 4 As soon as the corn is cool enough to handle grab the top of the husks along with the silk, pulling down to remove.
  • Step 5 To trim the corn off the cob: Place the cob flat on a sturdy cutting board. Using a sharp knife cut the corn from the cob. Finish by scraping the knife across the edges of the cob to capture any remaining pieces and milk from the corn. You should have between 4 and 5 cups of corn kernels.
  • Step 6 For the sauce:
  • Step 7 In a large pan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until very tender, about 8 minutes.
  • Step 8 Add 3 cups of the corn along with the chopped parsley, kosher salt, pepper and cream, stirring to combine.
  • Step 9 Using a blender or an immersion blender, purée until you have a fairly smooth sauce.
  • Step 10 Cook the pasta until just tender in boiling water that is heavily salted – about a handful of kosher salt in the water does the trick.
  • Step 11 Reserving the pasta water, drain the angel hair and add to the corn sauce along with the mascarpone cheese. Stir, blending the mascarpone into the sauce and coating the pasta.
  • Step 12 Toss in the shredded chicken, chopped tomatoes and the remaining corn, folding into the pasta and sauce. If the sauce needs to be thinned, add reserved pasta water, about ½ cup at a time.
  • Step 13 Serve hot, topped with a sprinkling of shaved cheese and chopped parsley.


2 thoughts on “Angel Hair Pasta with Chicken and Roasted Corn Sauce”

Leave a Reply

Your email address will not be published. Required fields are marked *


Subscribe to Preserving Good Stock’s weekly newsletter and never miss a recipe!