Chicken Corn Pasta By Chef Shireen Anwar

By on January 21, 2012


Chicken Boneless, thin strips 4 breast fillet
Salt 1 tsp level
White Pepper ½ tsp
Chinese Salt 1 tsp
Chili Sauce 1 Tbsp
Oregano 1 tsp
Egg 1 beaten
Corn flour 2 Tbsp
Sweet Corn 1 Can
Capsicum (Juliennes) 2
Garlic chopped 3 cloves
Mushrooms sliced 4 to 5
Oil 1/4th cup


Butter 2 tbsp
Flour 3 Tbsp
Chicken Stock 1 ½ Cup
Milk 1 ½ cup
Mustard Paste 1 tsp
Salt To Taste
White Pepper ¼ tsp
Cheddar Cheese 2 slices or 2 Tbsp


Cavatappi pasta (spiral macaroni) 3 cups
Mozzarella Cheese (Grated) 200 gm 0r 1 cup heaped
Parmesan Cheese 2 tbsp
Oregano 2 tsp
Chili Garlic Sauce ½ to 1 cup
Butter 1 tbsp


1. Cut the chicken into strips ,season with salt and white pepper. Add Chinese salt, chili sauce, oregano, egg and corn flour .Allow to marinate
2. Sauté garlic in oil until its color changes to a golden brown
3. Pan fry chicken for 5 minutes,
4. Add the sweet corn and capsicum .Sauté for a few minutes and keep aside
5. Boil pasta for 6-8 minutes with 1 tsp salt strain and keep aside
6. For white sauce, heat butter, add flour, stock, milk, mustard, salt, white pepper, cheddar cheese whisk till it thickens

1. Grease oven proof dish, layer with all the pasta, sprinkle all the mozzarella cheese, followed by the prepared chicken and chili garlic sauce. Finally pour all the white sauce.

2. Sprinkle Parmesan cheese, oregano, dot with chili garlic sauce and butter
3. Bake in Pre-heated oven for 25 minutes. at 180 degrees or until the white sauce begins to boil.
4. Serve with garlic bread