Chicken and Corn Cream Spaghetti

Name: Chicken and Corn Cream Spaghetti
Yield: 2 servings
Cuisine: American
Ingredients: 180 to 200 grams Spaghetti; 100 grams Chicken thigh meat; 100 ml Sweet corn (canned); 2 Snap peas; 1 tbsp Butter (or margarine); 1 pinch of each Salt, pepper; 300 ml Milk; 1 1/2 tbsp Rice flour (or joshinko); 1 block *mince and set aside Consomme cube; 1 tbsp Grated cheese

cookpad.japan @cookpad_jp

I made this rich rice flour cream sauce. This comes in handy for lunch when I'm busy at work.

If you thinly cut the chicken, it'll cook faster. Cut into 5 mm thickness. If the chicken is frozen, it'll be easy to cut if you half-defrost it.
It's best not to thoroughly drain the spaghetti. A quick drain is fine. Recipe by FarmersK

I made this rich rice flour cream sauce. This comes in handy for lunch when I'm busy at work.

cookpad.japan @cookpad_jp

I made this rich rice flour cream sauce. This comes in handy for lunch when I'm busy at work.

Saved

Ingredients

2 servings

180to 200 grams Spaghetti
100 gramsChicken thigh meat
100 mlSweet corn (canned)
2Snap peas
1 tbspButter (or margarine)
1 pinchof each Salt, pepper
[A] Mix well and set aside
300 mlMilk
1 1/2 tbspRice flour (or joshinko)
1 block*mince and set aside Consomme cube
1 tbspGrated cheese

Saved

Steps

1

Cut the chicken into bite-sized pieces. Slice the snow peas diagonally into 5 mm.
2

Melt butter in a pan and cook the chicken. After the chicken is cooked through, add the corn and the snap peas. Cook lightly, then add [A].
3

Once it's become creamy, add the al dente spaghetti and toss with the cream sauce. Flavor with salt and pepper to complete.
4

Rice flour doesn't clump, so it makes an easy cream sauce.