Wednesday,23 August, 2017
Current issue | Issue 1344, (11 - 17 May 2017)
Wednesday,23 August, 2017
Issue 1344, (11 - 17 May 2017)

Ahram Weekly

Pasta chicken corn in creamy olive mustard sauce

Pasta chicken corn in creamy olive mustard sauce
Pasta chicken corn in creamy olive mustard sauce

Serves 4-6

 

Ingredients:

500 gm chicken breast fillets (cut into strips)

350 gm spiral pasta (fusilli)

1 medium onion (finely chopped)

3-4 garlic cloves (finely chopped)

200 gm corn kernels (drained from brine, rinsed, re-drained)

1 tbsp mustard

500 ml pouring cooking cream

150 gm grated Parmesan or cheddar cheese

8-10 pitted pickled green olives (chopped)

Butter + oil

Salt + + pepper + basil (or) oregano

 

Method:

In a large pan, add hot salted water.  Cook pasta until al dente.  Drain from waters; reserving some aside; in case needed.  Meanwhile, add butter and oil in a skillet.  When butter melts, add onion and garlic.  Stir only until translucent.  Stir in seasoning, until fragrant.  Add  chicken strips and stir until they change colour from all sides.  Add a small amount of water and cover to help chicken strips release their own juices.  When brought to the boil, cover and allow to simmer for ten minutes only; over medium-low heat.  Stir in corn, mustard and lemon juice.  If needed, add a small amount of reserved pasta waters.  Bring to a boil and add cream.  Bring once more to a boil and remove away from heat.  Stir in chopped green olives.  Pour hot drained pasta over chicken mixture and stir gently to blend well.  Serve hot with grated cheese on top. 

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