Chicken A La King Sauce over Spaghetti

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Chicken A La King Sauce over Spaghetti

1 K Spaghetti pasta, cooked as per package direction
10-12 minutes boiling water mixed with oild and salt)

1 T canola oil
3 cloves garlic, chopped
1 medium onion, chopped
¼ Chicken breast, boiled and cut into pieces
1 can whole kernel corn (reserve water)
1 can cream of corn
1 to 2 packs cream
¾ to1 big can evaporated milk
Salt and white pepper to taste
1 cup grated cheese
4 stems of celery, chopped

Saute garlic and onion in oil.
Add the chicken breast and stir fry until medium dry.
Add the corn kernel and the corn cream then let simmer.
Add cream and milk (adjust consistency as desired), let boil in medium fire for 10 minutes.
Use the reserved corn water to adjust consistency.
Add salt and pepper to taste.
Add cheese and let simmer for another 5 minutes.
Add celery just before putting off the fire.
Serve on top of pasta.

TIP: I use all cream and milk and get the desired consistency by simmering the mixture in medium heat. Leftover may be used as spread for toasted pan Americano.

Comments

  1. AnonymousJanuary 14, 2010 at 10:27 PM

    I'll try this next time. =)

    ReplyDelete
  2. Gerlie UyJanuary 15, 2010 at 4:59 PM

    YOU WILL LOVE IT WEN. SEPARATE THE SAUCE AND PASTA. BEST IF SERVED IMMEDIATELY AND STILL HOT.

    ReplyDelete

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