Easy chicken and sweetcorn egg pappardelle

Easy chicken and sweetcorn egg pappardelle


1 person made this

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

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!

Recently viewed

Reviews (0)

Write a review

Click on stars to rate