Spaghetti with Butter Chicken and Seasonal Vegetables
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put more water in the pot, add a little salt when the water is boiled, and cook the spaghetti for about eight minutes until cooked;
2. Drain the spaghetti, add olive oil and mix well; (this will prevent sticking)
3. Cut chicken thighs into cubes for later use;
4. Peel and dice carrots, diced broccoli, diced onion, sliced mushrooms, corn kernels, etc.;
5. Heat olive oil in a pot, add chicken and saute until fragrant;
6. Then add in all the vegetables except broccoli and stir until cooked, add a little salt to taste, then set aside;
7. Clean the pot, add butter and boil, then add a little flour and stir-fry, add milk and boil to make milk soup;
8. Add whipped cream and bring to a boil;
9. Bring the sauteed vegetables and broccoli to a boil, add Italian herbs, chopped black pepper and fresh coriander and stir well!
10. Drizzle the prepared vegetable chicken cream on the spaghetti and serve!
