Pasta with Chicken, Corn and Tomatoes is a quick meal that can be on the table in about 30 minutes. Busy, active lifestyles require meal planning inspiration that can keep the household fueled and coming back to the table.

Pasta with Chicken, Corn and Tomatoes
Yield: 8 servings

2 pounds boneless, skinless chicken breasts sliced crosswise into ½-inch slices
Coarse salt and freshly ground pepper to taste
1 pound linguine
2 tablespoons olive oil
4 slices pancetta, diced
1 cup low-sodium chicken broth
1 1/2 cups fresh corn kernels, cooked and removed from cob (may substitute with frozen corn)
2 cups diced fresh tomatoes
1/2 cup julienned basil, plus a few whole leaves for garnish

1. Cook linguine according to package directions. Drain but do not rinse.
2. While linguine 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 for 2-3 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 leaves.

Click here to visit Heather’s Florida Kitchen.


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