Okay, I’ve kept you waiting way too long now, so let’s just jump into the recipe.

Chicken Marinade

Since this recipe has a few different main components, I’m going to break them up into pieces so that it’s easier to understand. Let’s start with making the chicken marinade, for which you’re going to need to…

1. Make the Marinade: Get a deep dish and toss 1 tablespoon of lemon juice in it. Now throw ½ tablespoon of black pepper and ½ tablespoon of paprika powder on top of the lemon juice puddle. Don’t mix these ingredients just yet though, because you still need to add ½ teaspoon of garlic powder, which will lastly be followed by salt of any amount, depending on your preferences. Once everything is on top of the lemon juice, use a spoon to mix everything together until it forms a wet, powdery mixture.
2. Apply the Marinade: You’ll need 200 grams of chicken fillet for this recipe, so get them ready for cooking. Apply the marinade you made in the last step all across the chicken fillets until they’re covered. After that, let it marinate for at least 20 minutes before doing anything else with it. (You can scroll down and focus on other parts of the recipe while this is happening).
3. Cook the Chicken: Heat up 2 tablespoons of cooking oil on high heat inside of a deep pan. Once it’s hot enough, add marinated chicken to the pan and let it cook. You’ll want to do this for 3-4 minutes on both sides, while making sure to move the chicken around so that it cooks equally. After that, you can leave the chicken be and cover it so that it can cook on low heat for 10 minutes.

Vegetables

That’s all you had to do to get the chicken ready. Now it’s time for the vegetables, which are even easier to deal with! To start with these, you need to…

1. Ready Bell Peppers and Corn: Get 1 green bell pepper and slice it up completely. Get rid of the core and slice the rest of it into tiny pieces (preferably small cubes since that would be a good size and shape for meals like pasta). Then, get ¼ cups of corn and boil these on low-medium heat.
2. Cook the Vegetables: Just get both the vegetables you prepared in the last step and cook them in the same pan. Nothing more than that to this step! Cook both together for 2-3 minutes while stirring the entire time so that they don’t burn on any side, and then you’ll be done with the vegetables too!

Sauce

The sauce is pretty easy to make too, and it mostly involves more vegetables and some milk. It’s also the last main part of the recipe before you can bring everything together, so hurry up and…

1. Prepare the Base: You need to ready the base for the creamy sauce by mixing a few main ingredients together in a deep pot. These ingredients include 2-3 cloves of chopped garlic and 3 tablespoons of AP flour. You’ll also need 2 tablespoons of butter to bring these together and cook them in the pot. Do so on medium-high heat while stirring continuously so that nothing burns by staying in place.
2. Add Milk and Cook: Add 2 cups of milk to the deep pot with garlic and flour in it to give the sauce the creamy rich consistency it needs. Keep cooking this mixture on medium-high heat for as much time as it takes for the liquid to thicken, while stirring continuously so everything doesn’t burn just like the last step.
3. Add Additional Ingredients and Mix: To give the sauce some much-needed finishing touches, start by adding ¼ cup of cream to the pot. After that, you can add 1 teaspoon each of garlic powder, black pepper, and dried parsley for additional flavoring. Start mixing using a wooden spoon after putting all the ingredients inside to let the thick and creamy sauce form.

Bringing Everything Together

The sauce isn’t ready yet, but it’s time to bring everything together! For that, you’ll need to…

1. Add Cooked Veggies and Pasta to Pot: The vegetables you cooked in the earlier part of the recipe can now go into the pot along with the other ingredients. Once you dump the in there, you can boil and add some pasta to the mix as well. After that, stir everything together so it can blend well and the flavor latches itself to the pasta.
2. Add Chicken: Finally, you can even add the cooked, marinated chicken from the beginning of the recipe too now. Slice it into little cubes so it can be well-distributed across the pasta and then dump it in the pot. Now you can mix around one final time before finally turning the stove off and serving the pasta while it’s fresh hot. The recipe is complete, and I hope you enjoy what you made for yourself through it as much as I do whenever I make it!