-H-O-M-E-

As requested by Rachael. This is our apartment.

Corn Tomato Basil Salad

How long it took me: 40 minutes
Cost: $10
This is my mother-in-laws recipe, and its amazing. Hands down my favorite pasta salad! She usually makes it without chicken and uses it as a side dish. I just added chicken...and bam-its a main course.

You'll Need:
1 lb medium shell pasta
2 chicken breasts, cut into chunks
1 tsp rosemary
1 tsp thyme
1 tsp minced garlic
Coarse Salt
1/4 cup extra virgin olive oil
1 1/2 cup chopped onion
2 1/2 cup corn kernels (4 ears)
Freshly ground pepper
Large pinch crushed red pepper flakes
1 pint cherry tomatoes, halved
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup freshly squeezed lemon juice
4 ounces goat cheese, crumbled

Bring large pot of water to boil. Add pasta and generous amount of salt. Cook until soft, but firm. Drain and run under cold water. Set aside.
Season defrosted chicken with salt, pepper, thyme and rosemary.
In a large skillet heat oil and begin to cook chicken. Add onions and cook until translucent. Add corn, season with salt pepper and red pepper flakes. Cook until color is set and corn is heated through. Remove and let stand until cool.
In a large bowl combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice and cheese. Toss to combine, and adjust seasoning to taste.

Serves 4 to 6.