Chicken and Corn Cream Spaghetti

• 180 to 200 grams Spaghetti
• 100 grams Chicken thigh meat
• 100 ml Sweet corn (canned)
• 2 Snap peas
• 1 tbsp Butter (or margarine)
• 1 pinch of each Salt, pepper
• 300 ml Milk
• 1 1/2 tbsp Rice flour (or joshinko)
• 1 block *mince and set aside Consomme cube
• 1 tbsp Grated cheese

1. Cut the chicken into bite-sized pieces.
2. Slice the snow peas diagonally into 5 mm.
3. Melt butter in a pan and cook the chicken.
4. After the chicken is cooked through, add the corn and the snap peas.
5. Cook lightly, then add A.
6. Once it's become creamy, add the al dente spaghetti and toss with the cream sauce.
7. Flavor with salt and pepper to complete.
8. Rice flour doesn't clump, so it makes an easy cream sauce.

chicken thigh, sweet corn, peas, butter, salt, milk, flour, cheese

Taken from cookpad.com/us/recipes/145258-chicken-and-corn-cream-spaghetti (may not work)