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In large pot,
melt half of butter over medium-high heat; brown chicken on
all sides, in 2 batches, adding more butter as necessary.
Transfer to bowl. Add remaining butter to pot; reduce heat
to medium. Cook garlic, onion, chilli powder, cumin, salt
and pepper, stirring for 3 min or until softened, adding a
little chicken stock to prevent burning if necessary. Stir
in remaining chicken stock, scraping up bits stuck to pot.
Whisk flour into milk; gradually stir into pot. Stir in
pasta and chicken with accumulated juices; bring to simmer
over medium-high heat, stirring often. Cover, reduce heat to
low; simmer for 10 min, stirring often, or until pasta is
almost tender and chicken is no longer pink inside. Stir in
green pepper and corn; cook, uncovered, for about 5 min,
stirring often or until pasta is tender and sauce is
thickened. Remove from heat; stir in 1 cup (250 mL) of
cheese. Season to taste with salt. Serve sprinkled with
remaining cheese and lime wedges to squeeze over top. |
