This dish was flavorful, but a bit difficult to eat. I felt that there were too many onions, and I wished that I could have eaten the corn along with the spaghetti and chicken. I used green onions instead of chives, and cut the recipe down by thirds which yielded one serving. I might keep this recipe but try it with less onions and more pasta next time.Spaghetti with Chicken Breast
1 T corn oil
2 onions, diced
1 1/4 lb. boneless chicken breasts, skinned and cut into small pieces.
3/4 c. canned sweet corn, drained
1 c. chicken broth
salt to taste
pinch of paprika
12 oz. spaghetti
3 T chopped fresh chives
1. Heat oil in saucepan. Add onion and saute until golden. Add chicken and saute until golden. Stir in corn and chicken broth, salt, and paprika. Cook over low heat for 15 minutes.
2. Cook spaghetti in boiling, salted water until just tender. Drain pasta and place in heated serving dish.
3. Spoon chicken mixture on top and toss well. Sprinkle with chives and serve. Serves 4.
2 onions, diced
1 1/4 lb. boneless chicken breasts, skinned and cut into small pieces.
3/4 c. canned sweet corn, drained
1 c. chicken broth
salt to taste
pinch of paprika
12 oz. spaghetti
3 T chopped fresh chives
1. Heat oil in saucepan. Add onion and saute until golden. Add chicken and saute until golden. Stir in corn and chicken broth, salt, and paprika. Cook over low heat for 15 minutes.
2. Cook spaghetti in boiling, salted water until just tender. Drain pasta and place in heated serving dish.
3. Spoon chicken mixture on top and toss well. Sprinkle with chives and serve. Serves 4.
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