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Squash Blossom and Corn Cream Sauce with Chicken

Servings: 3


  • 2/3 c/100g diced red onion
  • 2 tbsp/30g butter
  • 1 c/185g fresh corn kernels 1 ear
  • ½ lb/250g boneless skinless chicken, sliced thinly.
  • ½ c/125ml dry vermouth
  • 1 lg/~300g heirloom tomato yellow variety preferred
  • 4 oz/115g squash blossoms no baby zucchini attached
  • ½ c cream
  • ½ lb pasta I prefer some short variety like penne or rotini, campanelle was used here, cooked
  • Salt and pepper to taste


  • Melt butter in a large pan over medium-high heat. Add onion and corn and sauté for 5-7 minutes until soft stirring occasionally.
  • Add chicken and continue cooking until chicken is mostly opaque, 3-5 minutes.
  • Reduce heat to low and add vermouth, stirring vigorously to scrape up any browned bits. Simmer for 20 minutes.
  • Remove base of blossoms, including anthers and sepals (I just cut off the base and shake everything out). Wash in cold water. Dry as you would salad greens. Slice crosswise into thin rounds (< ¼”).
  • Turn heat to medium and add tomatoes, cook for 3-4 minutes until barely starting to soften.
  • Add sliced squash blossoms and cream. Cook for 1 minute further, stirring. Season with salt and pepper to taste.
  • Serve over hot pasta.