So now that I finished the first draft of my manuscript, I’m kind of sad. My days are sort of empty now, since I don’t have that deadline to meet. Not that I haven’t been occupying myself with other things (hello Facebook!), but writing was serious work and now I don’t have it anymore.
Not that I think my work on the manuscript is done, because it definitely isn’t. But I’ve sent it to a few people so far, and am now patiently waiting for their response/feedback/criticism/mocking laughter. Yeah, so it’s kind of excruciating and not fun at all. This is the first time I’ve shared this manuscript with anyone since I started writing it, and right now about 8 people have this thing sitting in their emails. *twiddles thumbs and waits anxiously*
In other, more exciting news, can you believe it’s December next week?! I’d say I was surprised, but then again, my brother has been reminding me his birthday’s coming up for the past month, so I’m not likely to forget.
Back when he was younger, I used to buy him books for his birthday (actually, I think I only did that once), but now he wants movies and shiny electronics. Last year I bought him a new camera, but then ending up hijacking it myself. Oops…
So anyway, I made this recipe on Sunday, much to my brothers’ delight. I actually got this recipe from a family friend, and have been trying to perfect it ever since I had it at her house, and was wowed. It still doesn’t taste like hers, but it’s still pretty good.
Check it out!
Ingredients
- 1 lb boneless chicken, cut into small cubes
- 1/2 cup frozen corn, defrosted.
- 3 to 4 cups small, tubular pasta (like macaroni or penne), cooked and drained
- 1 cup cheddar or marble cheese, divided
- 3 or 4 tbsp breadcrumbs
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cups milk, heated
- Salt and pepper, to taste
Instructions
- Start by making your Bechamel or white sauce. Melt the butter in a saucepan on medium heat. Add the flour and stir until it becomes a paste and is golden in colour. Add the heated milk (microwave for about 1.5 minutes) and stir constantly. Bring it to a boil, and then add salt and pepper. Lower the heat and stir for a few more minutes until the sauce coats your utensil. Remove from heat.
- In a different pot, cook the chicken cubes in some oil, until no longer pink. Add the defrosted corn and stir. Remove from heat.
- Preheat oven to 350 degrees F. In a larger pot, on medium heat, add the pasta, sauce, and chicken and corn mixture. Add half the cheese and combine the sauce and pasta until it's well coated.
- Scoop out onto a baking dish and cover with remaining cheese and baking crumbs. Bake 15 to 20 minutes, or until cheese has melted and breadcrumbs are golden. Serve warm.
It’s not a complicated recipe, but I love the crispy touch the breadcrumbs add when baked on top. I took mine out a little too soon, but they should be nice and golden. Crispy on top, and creamy inside, with chunks of chicken and dotted with corn, this is an easy pasta dish I hope you try!
Thanks for reading,
Ikhlas
This looks delicious! Mmm 🙂
I’m cooking this Friday and this is what I’m making! Also so, excited to hear about your manuscript!
Thanks Sanaa! And good luck with the recipe 🙂
this sounds super yummy! can’t wait to try it out myself