Cut the chicken into bite-sized pieces. Slice the snow peas diagonally into 5 mm.
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].
Once it's become creamy, add the al dente spaghetti and toss with the cream sauce. Flavor with salt and pepper to complete.
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.
If you thinly cut the chicken, it'll cook faster. Cut into 5 mm thickness. If the chicken is frozen, it'll be easy to cut if you half-defrost it. It's best not to thoroughly drain the spaghetti. A quick drain is fine.