Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a sous vide water bath to 145 degrees Fahrenheit (63 degrees Celsius), then season 1.5 pounds (about 680 grams) of boneless, skinless chicken breasts evenly with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper before placing them in a vacuum-sealable bag and cooking them for 2 hours.

2. 2

   While the chicken cooks, steep 0.5 teaspoon of saffron threads in 1 cup (240 ml) of warm chicken broth for at least 20 minutes to infuse the liquid with color and flavor.

3. 3

   Bring a large pot of salted water to a rolling boil, then add 12 ounces (340 grams) of penne pasta and cook according to package directions until al dente, approximately 10-12 minutes, reserving 0.5 cup (120 ml) of pasta water before draining.

4. 4

   Heat 2 tablespoons (30 ml) of olive oil in a large skillet or Dutch oven over medium heat, then add 2 large (100 grams) minced shallots and 3 cloves (15 grams) of minced garlic, sautéing for 2-3 minutes until fragrant.

5. 5

   Add 1 large (180 grams) diced red bell pepper and 1.5 cups (225 grams) of sweet corn kernels to the skillet, cooking for another 5 minutes until slightly softened, then pour in the saffron-infused chicken broth and 1.5 cups (360 ml) of heavy cream, simmering gently for 5-7 minutes until the sauce slightly thickens.

6. 6

   Once the chicken is cooked, remove it from the sous vide bag, pat it dry, and slice it into 0.5-inch thick strips, then add the sliced chicken to the saffron cream sauce along with the cooked penne pasta and 0.5 cup (50 grams) of grated Parmesan cheese, tossing gently to combine.

7. 7

   If the sauce is too thick, stir in small amounts of the reserved pasta water until the desired consistency is achieved, tasting and adjusting seasoning with additional salt and black pepper as needed before serving immediately.