Courtesy National Chicken Council

Chicken Linguini With Fresh Corn and Summer Tomatoes Recipe

1 pound linguini
2 pounds boneless, skinless chicken breasts, sliced crosswise into 1/2-inch slices
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
4 slices pancetta, diced
1 cup low-sodium chicken broth
1 1/2 cups fresh corn kernels, cooked and removed from cob (may substitute frozen corn, if desired)
2 cups diced fresh tomatoes
1/2 cup thinly sliced fresh basil, tightly packed, plus a few sprigs for garnish

Cook linguini according to package directions. Drain but do not rinse.

While linguini cooks, season chicken with salt and pepper.

In large skillet, heat olive oil over medium-high heat. Add chicken and sauté for 5 to 6 minutes, or until golden brown on all sides.

Transfer chicken from skillet to bowl and set aside.

To same pan, add pancetta and sauté for 2 to 3 minutes, or until browned. Remove from pan and reserve.

Add broth to pan. Increase heat to high and bring to a boil. Cook for 2 to 3 minutes, or until slightly reduced.

Add corn, tomatoes and chicken to pan. Reduce heat to low and heat through for 1 minute. Cover and remove from heat until pasta is finished cooking.

Pour cooked pasta and sliced basil into chicken mixture and toss to combine. Place in serving bowl, sprinkle with pancetta, and serve garnished with basil sprigs. Yields 8 servings.

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