It’s simple and delicious to make this chicken francese dish. It tastes well over rice, spaghetti, or with a side of your preferred veggie.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 3 |
| Yield: | 3 to 4 servings |
Ingredients
- 8 ounces pasta
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ½ cup whole corn kernels, cooked
- 4 tomatoes, chopped
- ½ cup chopped green onions
- 1 teaspoon dried basil
- salt to taste
- ground black pepper to taste
- 1 tablespoon grated Parmesan cheese
- 2 teaspoons chopped fresh basil (Optional)
Instructions
- In a large pot with boiling salted water cook pasta until al dente. Drain.
- Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5 to 10 minutes.
- Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil, if desired.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 61 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
A lovely, light summer dish! I made this just as written, and it was three generous servings for my family of three vegetarians. I added a bit more Parmesan and fresh basil, and I tossed it all together instead of just sprinkling it on top. This will be a summer standard.
Fresh, light, and very summery. I used the ingredients, but added the specific amounts to taste. I also added a tiny bit of onion powder and a splash of lime juice and raspberry champagne vinegar for more brightness and a fruity zest. The corn was a very nice addition for textural complexity and taste. I did use thin spaghetti as my pasta choice. Great recipe that allows flexibility to make it just how you like it!
I found this recipe to be a bit tasteless. Needs more seasoning and maybe some shrimp next time. I used all fresh ingredients (tomatoes, corn and basil) from my garden. This made it a very refreshing summer entree.
Used red onion & balsamic vinegar because that was what I had. Very good, even my hubby loved it & he is a picky eater & usually doesn’t compliment. Definitely will make again
Yes will make again! I made it a second time and added cut up mini color peppers. Just made it for 3rd time
My husband and I loved this pasta salad – it was fresh and delicious, one of the best pasta salads I have had. I followed the recipe fairly closely. I used canned corn and used the whole can instead of 1/2 a cup. My husband likes a lot of dressing so I added 2 T of olive oil and 2 T of red wine vinegar to the amount stated in the recipe and I also added cooked shrimp since we are not vegetarians and he likes meat. Cooked, diced chicken would be another option next time. It was a wonderful salad and I will definitely make it again. Thank you so much for a great recipe.
I made this recipe as written. It was delicious! I ate 2 servings, and I don’t even care for pasta that much. I think I will add a full cup of corn next time because my husband loves corn. Also I don’t think the 1 tablespoon of Parmesan cheese added much to the recipe. I will leave that out next time.
I used the tomatoes out of the garden and some corn off the cob. The basil was fresh, too. I did not use scallions, instead I diced up a small yellow onion. But I used real grated parmesan, not that sawdust that Kraft sells. I also used some small pasta shells left over from a minestrone recipe. It all blends together so well. Sweet, salty, fresh. a really light and yummy salad to go with my grilled baby back ribs!
Made no changes. It was very tasty. Will have it again and I might add some hamburger.
This is a great recipe, I substituted rice vinegar for the red wine vinegar. I made it twice this week.
This was really good and would definitely make again. I added some mozzarella (little) balls, halved, to add some more protein as I served as a light dinner. Would also be good served chilled.
I increased the amount of corn as directed and added some leftover pesto I needed to use up. Yum.
Super great dish.
I used zoodles instead of pasta Great
I used gluten free pasta because I require it and we loved it! Very easy and so good!
I liked this dish. I made a few tweaks. I used a whole year of corn, minced a clove of garlic. Sweated half of the garlic before adding corn and 8 oz. of medium shrimp cut into 1 inch pieces which I sauteed until the shrimp was done. I placed the green onions, remaining garlic and fresh garden tomatoes (seasoned with Penzeys sandwich sprinkle) in the bowl first. Added salt and pepper to taste and stirred to combine, then I added the vinaigrette and let it sit for 5 min. before adding the hot medium size shells. Mixed, poured into a serving bowl and topped with parmesan and 2 tbsp of julienned fresh basil. Yum.
I used cherry tomatoes, 2 ears of corn, could have used a third, and tri-colored rotinni. Also fresh basil, and cooked cremini mushrooms, because I had them on hand. Great flavor, will make again.
It was so good and the tomatos stayed fresh to.
I used the garden rotini pasta and canned corn, missed seeing the green onions on recipe so I didn’t have those but over all it was good. We had it cold so it was a nice summery type meal. Wish i would have gotten the fresh basil to add a little more flavor.
This recipe is delicious! I cut the olive oil to 3 tablespoons and increased the corn and tomatoes. Tasty both hot and cold. Next time I’ll add olives and maybe try with feta cheese. Fun to experiment but a really good summer recipe as is!
This was delicious! I used balsamic vinegar and finely chopped shallots. I used corn that I steamed on the cob and then cut off and baby heirloom tomatoes. I used both the dried and fresh basil and Parmesan cheese. It was fresh and flavorful- a wonderful light summer pasta salad.