Chicken and Corn Cream Spaghetti

Chicken and Corn Cream Spaghetti

A cream spaghetti you can make quickly with rice flour. The richness of the cream sauce and the sweet popping texture of the corn is a great combination.

Ingredients: serves 2

180 to 200 g
Chicken thigh meat
100 g
Sweet corn (canned)
100 ml
Snap peas
Butter (or margarine)
1 tablespoon
Salt, pepper
a pinch of each
[A] Mix well and set aside
300 ml
Rice flour (or joshinko)
1.5 tablespoon
Consomme cube
1 block *mince and set aside
Grated cheese
1 tablespoon


1. Cut the chicken into bite-sized pieces. Slice the snow peas diagonally into 5 mm.
2. Melt butter in a pan and cook the chicken. After the chicken is cooked through, add the corn and the snap peas. Cook lightly, then add [A].
3. Once it's become creamy, add the al dente spaghetti and toss with the cream sauce. Flavor with salt and pepper to complete.
4. Rice flour doesn't clump, so it makes an easy cream sauce.

Story Behind this Recipe

I made this rich rice flour cream sauce. This comes in handy for lunch when I'm busy at work.