Chicken and Corn Cream Spaghetti Recipe

Name: Chicken and Corn Cream Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the chicken into bite-sized pieces.
2
Slice the snow peas diagonally into 5 mm.
3
Melt butter in a pan and cook the chicken.
4
After the chicken is cooked through, add the corn and the snap peas.
5
Cook lightly, then add [A].
6
Once it's become creamy, add the al dente spaghetti and toss with the cream sauce.
7
Flavor with salt and pepper to complete.
8
Rice flour doesn't clump, so it makes an easy cream sauce.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 180 to 200 grams Spaghetti, 100 grams Chicken thigh meat, 100 ml Sweet corn (canned), 2 Snap peas, and more.

Yes, Chicken and Corn Cream Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Corn Cream Spaghetti

How did you like this recipe?

Frequently Asked Questions