Easy chicken and sweetcorn egg pappardelle

    35 min

    Chicken breast pieces, sweetcorn and mushrooms in a white, rosemary and garlic sauce with egg pappardelle.

    1 person made this

    Serves: 4 

    • 10 closed cup mushrooms
    • 4 chicken breast fillets
    • 112g sweetcorn
    • 400ml semi-skimmed milk
    • 4 tablespoons plain flour, plus extra, if needed
    • 2 teaspoons rosemary
    • 4 teaspoons chopped garlic in white vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon black or white pepper
    • 450g egg pappardelle or tagliatelle

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Chop the mushrooms and chicken breast fillets into small pieces.
    2. Put the mushrooms and chicken breasts into a nonstick pan and stir until cooked and add sweetcorn. Turn the heat down so it doesn't burn.
    3. Pour out the milk into a jug, add the plain flour, rosemary, chopped garlic, salt and pepper and whisk.
    4. Pour into a small pan and heat up and keep whisking; add more flour if needed. Once the sauce is thick enough, pour onto the chicken, sweetcorn and mushrooms.
    5. Meanwhile, boil some water in a pan and put in pasta. Once the pasta is done, drain it into a colander and serve!

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