Saucy Corn and Nduja Orecchiette Recipe

Ingredients

• 2 (14.5oz) Cans fire roasted diced tomatoes
• 1 Pkg Aneto chicken broth
• 1 Tbsp Tomato paste
• ½ Tsp Chili powder
• ½ Tsp Onion powder
• 1 Tsp Cumin
• 15 1/2 Oz Canned black beans, drained and rinsed
• 1 ½ Cups corn kernels
• 3 Cups Rotisserie Chicken, pulled or diced
• Salt
• Pepper
• 2 Cups Cooked Matiz paella rice
• 2 tablespoons extra virgin olive oil
• 4 oz nduja, crumbled
• 8 garlic cloves, peeled and minced
• 2 shallots, peeled and minced
• 2 tablespoons all purpose flour
• 1/4 cup white wine
• 3 cups Aneto Valencian Paella Base
• salt to taste
• 1/2 lb. orecchiette pasta, cooked
• 1 1/2 cups corn kernels
• 1/2 cup parmesan or pecorino, grated or crumbled
• 2 tablespoons fresh parsley, chopped