(by Shirley McNevich)
1 1/2 cups raw bowtie pasta
1 cup bite sized cooked chicken pieces
2 ears sweet corn
1 tomato (chopped)
1 tsp. salt
1/8 tsp. fresh ground black pepper
Parmesan cheese for sprinkling
Italian dressing OR pesto sauce
In a Dutch oven add the bowtie pasta--cover with water and add add 1 tsp. salt--cook/stir over medium heat for 5 minutes, then add the husked sweet corn--cook for 7 minutes or until pasta is tender and corn is cooked. Drain the pasta and the corn, then remove the corn and rinse it under cold water (but don't rinse the pasta). Cut the corn off of the cob using a sharp knife. In a bowl add the corn kernels, drained pasta, chopped tomatoes, pepper and chicken--stir carefully to mix. Separate the whole mixture into serving bowls, top with Italian dressing OR pesto sauce and Parmesan cheese.
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