Recipe of Any-night-of-the-week My Creamy Chicken and Sweetcorn Pasta Bake
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The variety of servings that can be served to make My Creamy Chicken and Sweetcorn Pasta Bake is 8 servings. So ensure this portion is enough to serve for yourself and the one you love household.
Oh yes, simply to add, the time wanted to cook dinner My Creamy Chicken and Sweetcorn Pasta Bake is estimated to be round 1 hrs.
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Great dish to get the veggies into the kids #pasta #chicken #creamy #budget #leftovers
Ingredients and spices that should be Make ready to make My Creamy Chicken and Sweetcorn Pasta Bake:
- 1 lb chicken breasts diced(leftovers can be used)
- 500 g pasta
- 1 veg stock cube in 300ml hot water
- 1 chilli chopped
- 1 red onion chopped
- 1 cup frozen corn
- 1 cup frozen peas
- 3 tbsp butter
- 3 tbsp flour
- 1 cup pasta water (if needed)
- 1 cup milk
- 2 cup cheddar cheese
- 2 tsp garlic powder
- 1 tbsp dried parsley
- 1 tsp chilli flake
- 1 tsp mixed herbs
- Oil for frying chicken
- 1/2 cup grated parmigiana cheese
- Salt and pepper to taste
Steps to make to make My Creamy Chicken and Sweetcorn Pasta Bake
- Cook chicken until brown then set aside
- Put stock cube and frozen veg in water bring to a boil,in a separate pot cook pasta al-dente, keep 1 cup of pasta water and drain the rest.
- In a large pot melt butter, add onion and chilli sauté for 1 min add flour and cook for 1 min more then add stock with veg slowly to create the sauce
- When all stock with veg is in add chicken seasonings milk cheese and enough pasta water if needed for sauce
- Then In a large oven proof dish combine pasta and chicken in creamy sauce,sprinkle with parmigiana cheese
- Bake covered at 180 for 40 mins
Then uncovered for a further 10 mins until golden…..enjoy
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