Summer Corn Pasta

This recipe is a combination of two other recipes. The first one being the test recipe for one of my online cooking groups that reminded me a bit of the second recipe, a soup my mom makes when fresh corn is in season. I like to add the cobs to the cooking liquid a little to give the sauce a really fresh corn flavor.

I also plan on sending this to Presto Pasta Nights host this week by Helen at Fuss Free Flavors.

This can very easily be made without the chicken by skipping the chicken, just cook the onion in the bacon drippings right after removing the bacon and add a can of white beans.

Summer Corn Pasta

6 oz. bacon

3 chicken breasts

Lawreys Season Salt

8 oz. rigatoni or penne

1/2 onion, chopped

2 large carrots, grated

1 c. water

2 chicken bouillon cubes

2 tsp. lemon juice

1 medium zucchini

4 ears corn

2 1/2 c. half-an-half

2 tsp. flour

1/4 tsp. freshly ground black pepper

Cook pasta according to package directions until al dente. Drain and butter to prevent sticking.

Saute bacon until crisp. Remove from pan.

Remove fat from the chicken and fillet. Sprinkle with the lawrys seasoning and cook in the bacon drippings until browned on both sides. Remove from pan

Without cleaning out the pan cook the onion and carrot in the bacon drippings.

Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.

Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, and remaining chicken cube.

Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick.

Slice the chicken, and add the chicken, pasta, and bacon to the pan. Add more half-an-half as needed to thin out the sauce.

After I took one shot of it on the plate I tossed it all together to serve for dinner.