Hi All!  Sorry it has been a while.  It has been a crazy month in April.  This is a recipe that is a family favorite.  When our daughter Mallory comes home for a weekend visit from college this is one of her usual requests.  I made this earlier this month for our friend Lynn’s birthday.  It is a great dish for a group.  This recipe makes a large bowl and is great with a salad and a loaf of fresh bread.

Pasta Seagrove:

5 boneless chicken breasts

8 slices of bacon

1 white onion

4 ears of corn

1 box of bowtie pasta (1lb)

fresh sage (about 4 sprigs)

1  pkg of heavy cream (16 oz)




olive oil

Fry the 8 slices of bacon (preferebly in an iron skillet).  Remove the bacon and place on paper towels to remove excess grease.  Retail grease in skillet.  Chop onion and place in skillet and sautee until clear.  Remove onions.  Salt and pepper chicken. Sautee chicken in same pan.

In a separate pan.  Cut corn off the cob.  Add olive oil (2-3 TBSP) to the skillet and sautee the corn with salt and pepper until almost cooked.  Add fresh sage(sage finely chopped).  Sautee for 2-3 min.  Add 16oz of Heavy Cream.  Sautee until bubbly.  Turn off.

Boil Pasta per direction on the box.

Toss Pasta, chicken, onions, bacon, and corn.

Yum... bacon!

Box of Pasta.... ready to go!

These onions are done and ready to be removed from skillet.

The corn with the sage added.

The chicken partly sauteed.

Combine all the ingredients! Yum!

Ready to eat!

One more shot....

I hope you and your family and friends enjoy this as much as we do.  This is an original recipe… my husband, Mark, told me he thought the sage cream corn that I make on his own would be a great in a pasta.  So, you are probably wondering why it is named Pasta Seagrove and has no seafood?!?!?  It was first made in our home in Seagrove Beach so that is where the name came from.  We hope you enjoy!

Happy Saturday!




One Response to Pasta Seagrove

  1. Christina says:

    I made this for dinner Tuesday night and it was FABULOUS. I notice you cook a lot in your cast iron skillet, which is something I don’t always do (we use ours for filets – get it really, really hot, sear the meat and cook in the skillet for a few mins, flip it over and put it in a 450 oven till it’s the desired temp) … so I tried using the skillet, and the chicken was really yummy that way.

    The recipe is really wonderful and was very well received at this house! No changes – just perfect!

    Thanks for sharing!


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