Pasta Shells With Corn And Chicken - cooking recipe

Ingredients

1 lb. small pasta shells (conchigliette)
1 1/2 c. heavy cream
1/2 c. grated Parmesan cheese
2 c. diced cooked chicken (about 1 lb.)
1 1/4 c. corn kernels (fresh, frozen or canned)
salt and freshly ground pepper

Preparation

In a large pot of boiling water (salted) cook the conchigliette until tender, but still firm 8 to 9 minutes.