Serves 5 person
|Alce Nero spaghetti||250g|
|Ayam Brand whole kernel corn||175g|
|Chicken breast, boneless and cut into strips||200g|
|Italian season||1 tsp|
|Parsley, chopped||1 tsp|
Here's the ingredients you are using:
- 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 boneless chicken, sweet corn, and bring to boil.
- Add the pasta, chop parsley, salt, pepper to taste and thickening with corn flour. Ladle the soup to warmed soup bowls, sprinkle with the parmesan cheese, parsley and serve immediately.