2 pounds boneless, skinless FreeBird chicken breasts sliced crosswise into ½-inch slices
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound linguini
2 tablespoons olive oil
4 slices pancetta, cut into small dice
1 cup low-sodium chicken broth
1 ½ cups fresh corn kernels, cooked and removed from cob (may substitute with frozen corn)
2 cups diced fresh tomatoes
½ cup fresh thinly sliced basil, tightly packed + few sprigs for garnish
- Cook linguini according to package directions. Drain but do not rinse.
- While linguini 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.
*Nutritional Information pertains only to FreeBird® Chicken ingredients