Skillet Chicken with Creamed Corn
Ingredients
1 cup cooked Ditalini pasta
4 boneless skinless chicken thighs
2 tbsp vegetable oil
2 tbsp garlic, minced
1 tsp smoked paprika
1 tsp oregano
1 tbsp tajin seasoning
2 shallots, sliced
1 cup corn kernels
1 bell pepper, diced
¾ cup chicken stock
½ cup half and half
1 lime, juiced
2 tbsp parsley, to garnish
¼ cup grated parmesan, to garnish
Directions
- Pat dry your chicken thighs and season both sides with paprika, oregano, salt and pepper.
- Heat a large frying pan on high heat.
- Add vegetable oil, followed by chicken and sear until golden. Repeat on both sides, then remove from the pan.
- In the same pan, add garlic, shallots and stir until tender.
- Add corn, bell pepper, chicken stock, half and half, tajin, lime juice and stir until combined.
- Add cooked pasta and chicken back into the pan, let simmer until sauce has reduced halfway and chicken has reached an internal temperature of 165°F.
- Remove from the heat, garnish with grated parmesan, parsley and serve.
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