|1||chicken — cooked and shedded|
|250 ml||sweetcorn — frozen|
|5 ml||dried chilli flakes|
|3-4||spring onion — chopped|
|salt and freshly ground black pepper|
|250 ml||grated cheddar and mozzarella cheese mix, grated|
|250 g||linguine — cooked|
1. Melt the butter in a pan and fry the chicken, corn, chilli flakes (if using) and spring onions for 2 minutes. Season with salt and pepper.
2. Whisk the cream and cornflour together and pour over the chicken. Lower the heat and simmer for a minute.
3. Mix in the cheese and pasta and serve with chopped fresh parsley.