Tuesday, April 8, 2014

Sweet Corn & Chicken Breast Savory Triffle

The combination of chicken breast and creamy sweet corn is a typical brazilian comfort food. This triffle combines both things in one pyrex. Pulling these elements together, a nice layer of short pasta (I chose elbows). Perfect for a weekend meal or a quick weeknight dinner!

Ingredients (4 large portions!)

2 lbs of chicken tenderloins or strips
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 T tomato paste
1 small white onion
1 can of cream of chicken
1 can of milk
1 can sweet corn with the liquid
2 T all purpose flour
2 T butter
1 brick of cream cheese (8oz)
chives to taste
S&P to taste
Grated parmesan or your favorite cheese to broil
1/2 - 1 box of elbows (or any other short pasta)

>> Season the tenderloins with paprika, salt, pepper, garlic powder and tomato paste. Pan fry them until golden brown in a heavy bottom pan using just a little bit of oil or spray. Set them aside.

>> In the same pan, sweat the chopped onion in the butter. Add the flour and mix. Incorporate the liquid from the corn can until a smooth cream is formed (no lumps of flour in the pieces of onions). Add the corn, the soup, cream cheese and the milk. Season with more salt and pepper if desired and chop a bunch of chives. Let it simmer stirring occasionally in medium heat, about 10 minutes.
Cook the pasta acccording to packaging instructions.

>> In a medium rectangular pyrex, make a chicken tenderloin layer, cover with a layer of pasta and top everything with the cream of corn. Add the cheese on top and take it to the oven to finish cooking and to broil. About 30 minutes @ 380F. Broil on high for 4 minutes.

>> Let it cool for 10 minutes so the cream develops some consistency and isn't too liquid.

Serve with wilted spinach or a nice lettuce salad for a homemade touch!


Note: For a spicy twist, grate 4 oz (1/2 block) of white cheddar chipotle cheese. YUMMY!!!

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