Creamy Chicken And Sweet Corn Pasta

Chicken Sweet Corn Pasta is a creamy and delicious dish. When it comes to Italian cuisine, knowing how to make the perfect pasta is an essential skill. Once you’ve mastered that, a world of different options open up to you. Sauces! Tomato Red, Pesto Green, Creamy White! Here’s my take on chicken sweet corn pasta that your kids are sure to love!

You may also like my other pasta recipes Spicy Red Sauce Pasta, Tomato Tagliatelle Pasta and Chicken Alfredo Pasta.

Chicken Sweet Corn Pasta

Furthermore, I would like to share some of my suggestions for making perfect chicken sweet corn pasta. Firstly, try to use boneless chicken breasts in this recipe. Because it is loaded with full of protein. But if you want thigh pieces for juicy chicken, then add boneless chicken thigh pieces.

Secondly, cook pasta with plenty of water with salt and cook the pasta till they are springy and chewy. Do not take it to the point of being mushy. Then drain all the water and wash it in cold water. Finally, you can also add grated mozzarella cheese instead of cheddar cheese.

Creamy Chicken Sweet Corn Pasta

Serves 2
Prep Time: 00:05
Cook Time: 00:20
Total Time: 00:25

Ingredients

• 100g macaroni or pasta
• 150g chicken breast
• 75g sweet corn
• 1 tbsp finely chopped garlic
• 1 tbsp corn flour (15 grams)
• 1&1/2 cup milk
• 1/2 tsp black pepper powder
• salt to taste
• 1/2 tsp oregano (dry)
• 1 tbsp olive oil
• 1/2 tbsp butter
• 1 fat free cheddar cheese slice
• 1/2 tsp dried oregano for garnishing

Instructions

1. Cut the chicken breasts into 1-inch pieces and then marinate it with 1/4 tsp pepper and salt and set it aside for 10 mins.
2. Cook pasta or macaroni as per instructions given in the packet or boil 6 cups of water in a pan, add pasta and salt. Cook the pasta until al dente. Then drain all the water and wash it in cold water and keep it aside.
3. Meanwhile, melt butter and oil in a pan, when it melts, add garlic pieces and saute till they turn into golden brown. Also add the marinated chicken pieces and saute well for 2 to 3 mins or until they become golden brown. Then add sweetcorn and saute for another 30 seconds.
4. Now add cornflour and saute for another 30 seconds or until the flour becomes light golden brown. Then pour milk and whisk it well for 5 mins until the sauce becomes thick.
5. When the sauce becomes thick add 1/4 tsp black pepper powder, salt to taste, and 1/2 tsp dried oregano and mix well. Then add the cooked pasta and give a quick stir until the sauce coated well with pasta.
6. Switch off the heat, add cheese mix well until combined and finally, garnish it with some dried oregano.
7. Serve hot.

By Santhi Therese
The Indian Claypot
https://theindianclaypot.com/

You may also like my other pasta recipes Spicy Red Sauce Pasta, Tomato Tagliatelle Pasta and Chicken Alfredo Pasta.