|Ingredient (serves 4):
250g Alce Nero Spaghetti
200g skinless, boneless chicken breasts, cut into strips
175g Ayam Brand™ Whole Kernel Corn
600ml chicken stock
150ml cooking cream
1 tsp Italian seasoning
1 tsp parsley, chopped
30g parmesan cheese
Put the spaghetti in a pot of water.
Add in oil and salt.
Bring the spaghetti to boil over high heat, then turn to low heat simmer for 10-12 minutes. Drain thoroughly, keep warm.
Heat chicken stock, milk, cooking cream in a large pan over a slow heat.
Add bonless chicken, sweet corn, and bring to boil.
Add the pasta,chop parsley, salt, pepper to taste and thickening with cornflour.
Ladle the soup to warmed soup bowls, sprinkle with the parmesan cheese, parsley and serve immediately.