John Myers
Corn Vegetables with Chicken Cordon Bleu and Spaghetti
The perfect corn vegetables with chicken cordon bleu and spaghetti recipe with a picture and simple step-by-step instructions.
- 2 frozen Chicken cordon bleu
- 3 tablespoon Extra virgin olive oil
- Salt and pepper
- 2 small Quartered onions
- 200 g Spaghetti
- 300 gs of frozen Corn kernels
- 20 g Branded butter
- 1 pinch Salt
- Heat the oil with a pinch of salt and pepper each in a large pan and put the cordon bleu in it, fry the quartered onions also and now everything over medium heat for about 8 minutes, then turn and finish cooking for another 8 to 10 minutes. Drizzle with a little oil from the pan from time to time, this will keep the meat nice and juicy.
- During this time, cook the spaghetti “al dente” and heat the corn kernels in 100 ml of boiling water for two minutes. Then drain and fold in the butter with a pinch of salt. Put the corn in a serving bowl and place the cordon bleu on top.
- Drain the pasta and mix well in the pan with the frying fat and onions. And it can be served.
- Bon appetit !!
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