This pasta reminds me of when I was young, it was the kind of pasta my Mother and Aunts would make that wasn’t super strong or had a lot of chillies but had a little bit of bite due to the white pepper. The sour cream makes it filling, and theres loads of veggies so you don’t eat a lot which means it must be healthy right?! Bonus you can make this in under 30 minutes.
Sweetcorn, Mushroom and Chicken Pasta:
Ingredients:
- ¼ packet Tagliatelle or Spaghetti, boiled, rinsed and drained.
- 1 tub sour cream
- ½ tin sweetcorn kernels, rinsed
- ½ punnet mushrooms, sliced
- ½ yellow and green pepper sliced or chopped (can use any peppers)
- 1-2 tsp White pepper / to taste
- 1 tsp garlic paste or 2 cloves
- Salt to taste
- 2 chicken breasts cut into cubes
- 1-2 fresh green chillies, chopped (optional)
- Coriander, chopped to serve
Method:
- Cook chicken cubes in a little bit of oil, with garlic, white pepper, salt and green chilli.
- Add veggies and cook briefly until almost cooked.
- Add sour cream and stir until everything is covered.
- Add pasta and combine.
- Sprinkle chopped coriander and serve.
Tips:
If you don’t have sour cream don’t sweat it, you can use cream. The flavour will be slightly different and it won’t be as thick.
Making it vegetarian? Just load it with more mushroom and peppers.
