Spaghetti with Chicken and Corn in a Cream Sauce

Sorry for the lack of posts lately, things have been busy and I swear I've been cooking, it's just the blogging part that's slowing me down. I'll add the posts from the last two weeks later since I still need to upload those photos. I surprised myself tonight by throwing together a couple of ingredients I had lying around to make a pretty yummy pasta dinner! This recipe is all me!

Spaghetti with Chicken and Corn in Cream Sauce

Ingredients:
1/2 medium onion, diced
2 cloves minced garlic
1 chicken breast, cubed
1 bag frozen corn
half box spaghetti, cooked
handful of monterey jack
1/4 cup pecorino romano, grated
1/2 cup milk
1 tsp flour
1 tsp butter
salt and pepper
chili powder

1 tbsp canola oil

Directions:
1. In a large skillet, add the onion, garlic and oil and cook until the onion is soft and translucent (I ended up using only half an onion since I spilled half on the ground in the transfer.....I would recommend actually using the entire onion for some yummy goodness)
2. Season chicken with salt, pepper and chili powder and add to the skillet. Cook until the chicken is almost done, but not quite. I tested this just by poking the cubes of chicken with my fork.
3. In a separate pot, steam the frozen corn for about 4 minutes, or until just cooked. Season with salt and pepper to taste.
4. In a new small skillet, create a roux by combining the flower and butter on medium heat. Add the milk and stir until it thickens. Add both cheeses. I only added the amount above because it was all I had left. I would suggest adding more pecorino, like about 1 cup to make this more of a mac and cheese-like consistency.
5. Combine chicken, corn and sauce in the large skillet and stir to combine. Let simmer for 5 minutes. Add the spaghetti to the skillet and voila you're done!

This dish was thrown together on a whim, but it actually tastes pretty great! It's creamy, but not heavy and this recipe makes a lot! Serves 4