Creamy Chick’n and Corn Pasta

Serving Size 4

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

  • 10 oz farfalle bow-tie pasta 
  • ½ cup vegan Parmesan cheese, room temperature 
  • 1 package Nasoya Kung Pao Chick’n  
  • 1 tablespoon olive oil 
  • salt and pepper to taste 
  • 2 cups corn kernels cooked (4 corn ears – corn on the cob) 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon chili powder 
  • 1 cup coconut milk  
  • 1 cup bacon bits  
  • fresh marjoram (for garnish) 
  • fresh cracked black pepper for garnish  

Preparation

  1. Cook pasta according to package instructions. Drizzle with olive oil to prevent sticking and set aside.
  2. Heat Chick’n according to package instructions.
  3. To a skillet, add corn kernels, olive oil, salt, pepper, paprika, and chili powder. Stir and cook for 3 minutes to blend flavors. Remove half of the corn kernels to a separate plate. Add 1 cup coconut milk to the skillet with the remaining corn. Bring to a simmer. Add the vegan parmesan and stir on low heat until the cheese melts.
  4. Assemble the pasta salad – add pasta to the sauce, add cooked chicken, top with bacon bits and remaining corn. Top with fresh marjoram.

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