Steps
How to make it
Prep 15 min · Cook 14 min
- Prep: dice chicken 180 g into about 1.5 cm cubes; wash corn 100 g and peas as needed and drain. Dice cheese 40 g.
- Bring a large pot of water to a rolling boil over high heat; add sea salt 1/3 tsp (slightly less salty than the adult version). Cook penne 180 g 1 minute less than package time until al dente; drain and reserve about ½ cup pasta cooking water.
- Heat olive oil 1 Tbsp in a skillet over medium heat; spread chicken cubes in a single layer and cook until fully done and lightly golden, about 5–6 minutes; set aside.
- In the same pan, stir-fry corn and peas 2 minutes until slightly tender but still sweet and crisp.
- Add white sauce as needed, cream as needed, and 3–4 Tbsp pasta water; stir over low heat until lightly simmering and smooth, not too salty; fold in half the diced cheese until melted.
- Raise heat to high; add penne and chicken; toss gently 1–2 minutes until white sauce coats evenly (keep heat moderate to avoid splitting the cream).
- Off heat, fold in remaining cheese; plate in a shallow dish and serve warm to match Second Floor Cafe kids cream chicken penne.
