Chicken and Corn Macaroni

• 225g / 8 oz Macaroni
• 150g boneless chicken
• 2 tblsp Oil
• 1 tsp oil for cooking the pasta
• 50g butter
• 2 tblsp flour
• 1 pint or 2 cup milk
• 1/2 small onion
• 100g / 4 oz sweetcorn
• Chopped parsley 1 tblsp
• 50g / 2 oz cheddar cheese
• salt to taste
• crushed pepper to taste
• 1 tomato sliced for garnishing

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1. Chop the chicken into tiny pieces.
2. Grate the cheese.
3. Heat 1/2 the oil in a big frying pan or wok.
4. Add the chopped chicken and fry for 3-4 minutes.
5. Remove the from heat and leave it aside.
6. To make the white sauce, melt butter with oil in the same pan; Add onion and cook it till it has softened.
7. Stir in the flour and cook over moderate heat for a minute.
8. Remove the pan from heat and stir in the milk until well mixed.
9. Return the pan to heat and stir continuously until the sauce is thickened.
10. Use egg whisk to the whisk the sauce to avoid any lumps.
11. Add chicken, sweetcorn, salt, crushed pepper and herbs. Simmer for 10 mins.
12. Heat water in a big pot with a teaspoon of oil. When the water starts boiling, add pasta and cook it for about 12-15 minutes.
13. Once the pasta is cooked, drain all the water and add it to the pan of white sauce with chicken.
14. Mix the pasta and sauce well.
15. Sprinkle cheese and cook under moderate heat.
16. Garnish with tomato slices.
17. Serve it whilst hot.

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