Linguine with Chicken, Corn and Summer Tomatoes
- Yield: 8 servings
- 1pound linguine
- 2pounds boneless, skinless chicken breasts sliced crosswise into 1/2-inch slices
- 1teaspoon salt
- 1teaspoon freshly ground pepper
- 2tablespoons olive oil
- 4slices pancetta, cut into small dice
- 1cup low-sodium chicken broth
- 1 1/2cups fresh corn kernels, cooked and removed from cob (may substitute with frozen corn)
- 2cups diced fresh tomatoes
- 1/2cup fresh thinly sliced basil, tightly packed plus few sprigs for garnish
- Cook linguine according to package directions. Drain but do not rinse.
- 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.
- 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.
- Pour cooked pasta into chicken mixture. Toss until well combined. Place in serving bowl, sprinkle with reserved pancetta, and serve garnished with basil sprigs.
Recipe courtesy of the National Chicken Council