3 cups bow tie pasta
1 boneless skinless chicken breast
4 oz. wild fiddlehead ferns
3 corn on the cobs
1/4 red onion finely sliced
4 sun dried tomatoes (sliced)
creamy parmesan dressing (recipe below)
salt and pepper to taste
grilling the chicken:
in a medium size non stick pan heat 1 tbsp. of olive oil on medium high heat. salt and pepper both sides of the chicken. when the oil is hot place the breast in the pan. cook for 5-6 mins. on each side until golden brown. remove from the pan and cut on the bias into 1/4" strips and set aside.
cooking the corn:
fill a large pot with water and bring to a boil. add in 1 tsp. of sugar and 2 tbsp. of salt to the pot. when the water begins to boil place the husked corn into the water, and boil for 10 mins. melt 2 tbsp. of butter into a bowl. when the corn is done cooking remove from the water and brush with the melted butter. cut the corn off of the cob and set aside.
blanching the fiddlehead ferns:
using the same pot of boiling water, place the washed fiddlehead ferns into the pot. boil for 2 mins. the remove and place into an ice bath to stop the cooking process.
creamy parmesan dressing:
mix together the following...
1/4 cup light mayonnaise
1 tbsp. lemon juice
1/4 tsp. grated garlic
3/4 cup grated parmesan
cook the pasta according the the package. when the pasta is finished drain and mix with the chicken breast, blanched fiddlehead ferns, corn, red onion slices, sun dried tomatoes, and the creamy parmesan dressing. chill in the fridge, and serve cold.