Ingredients: 500 gm chicken breast fillets (cut into strips) 350 gm spiral pasta (fusilli) 1 medium onion (finely chopped) 3-4 garlic cloves (finely chopped) 200 gm corn kernels (drained from brine, rinsed, re-drained) 1 tbsp mustard 500 ml pouring cooking cream 150 gm grated Parmesan or cheddar cheese 8-10 pitted pickled green olives (chopped) Butter + oil Salt + + pepper + basil (or) oregano
Method: In a large pan, add hot salted water. Cook pasta until al dente. Drain from waters; reserving some aside; in case needed. Meanwhile, add butter and oil in a skillet. When butter melts, add onion and garlic. Stir only until translucent. Stir in seasoning, until fragrant. Add chicken strips and stir until they change colour from all sides. Add a small amount of water and cover to help chicken strips release their own juices. When brought to the boil, cover and allow to simmer for ten minutes only; over medium-low heat. Stir in corn, mustard and lemon juice. If needed, add a small amount of reserved pasta waters. Bring to a boil and add cream. Bring once more to a boil and remove away from heat. Stir in chopped green olives. Pour hot drained pasta over chicken mixture and stir gently to blend well. Serve hot with grated cheese on top.
