5 easy dinners - Tuesday.
Spaghetti and chicken added to cream corn soup make for a complete meal.
Ingredients (serves 4):
50g unsalted butter
3 cloves garlic, crushed
1 can cream corn
200ml chicken stock
200g spaghetti, cooked
300g chicken meat, shredded
1 tsp salt
1 tsp pepper
3 tbsp thick cream
Method:
1. In a pot, heat the butter and saute garlic until fragrant. Add the cream corn and chicken stock and boil for 15 minutes.
2. Blend until smooth with a handheld blender, then add the spaghetti. Add the chicken to the soup.
3. Leave to boil for another 5 minutes, add salt and pepper, stir in the cream and serve immediately.
Tips:
For added crunch and nutrition, add diced celery.
Recipe source: Simply Her magazine (Jul 2007)
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