This recipe is quick and easy to prepare. If you mise en place all your ingredients, the dish comes together rather quickly. What you will have is a delicious pasta dish that has minimal sauce, sweetness from the corn and a hint of basil for a light and tasty pasta dish. My husband and I thoroughly enjoyed this preparation. I probably have as many pasta recipes now as I do chicken recipes!
Speaking of which, I purchased some bone-in Bell & Evans chicken breasts from Whole Foods. I turned the breasts into fillets for another quick and easy meal. One of the recipes of the day on my NYTCooking app was for Ginger-Lime Chicken. This recipe takes about 15 minutes for cooking, but requires a few hours for the chicken to marinate.
For the recipe, you can use either chicken thighs or breasts, mayonnaise, lime zest and grated fresh ginger. Following the advice of the comments for this recipe, I doubled the amount of ginger for the marinade. Although it sounds unusual to use mayonnaise for a marinade, once its cooked, you’ll never know.
I used boneless and skinless chicken breasts and grilled the chicken for approximately 5 minutes per side. The chicken came out moist and tender and a terrific flavor from the lime and spiciness from the ginger. I served it with a green salad with sliced Jersey tomatoes and olive oil. It was a quick and flavorful preparation.
Brown Butter and Corn Pasta
BY THE GOOD HOUSEKEEPING TEST KITCHEN
August 8, 2014
Calories per serving: 495
Prep Time: 10 mins
Total Time: 25 mins
4 medium ears corn
1 lb. campanelle or fusilli pasta
6 tbsp. butter
1 c. Grated Parmesan cheese
1/4 c. packed fresh basil leaves
From NYT Cooking
Yield: 4 servings
Time: 15 minutes
1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
⅓ cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.