1. Cut the chicken leg meat into small pieces and marinate it for about 20 minutes with soy sauce, white pepper, light cream, wine (depending on your preference, such as dry white wine and brandy).
2. Dice red, green and yellow peppers, onion, cheese (mazurira cheese or Beijing cheese or cheda cheese can be used) and cut the thick silk, then defrost the frozen corn.
3. Cut a piece of butter and put it into the pot. Heat it to melt.
4. Then add some flour, stir and stir constantly over a low heat to make the flour fragrant, and mix it with butter to make a dough sauce.
5. After the pasta is cooked, mix well with olive oil.
6. Pour some oil into the pot and stir fry the chicken pieces when the oil is warm.
7. After the chicken changes color, stir fry the onion.
8. Stir fry diced peppers and corn until they are broken.
9. Pour in a little water.
10. Pour in 1 / 4 box of light cream
11. Pour in the pre fried dough sauce, stir slowly over low heat, and let the sauce and cream blend.
12. Stir fry all the time to make a thick cream soup.
13. Put the pasta in the baking tray and lay the bottom. Pour the fried cream and diced chicken over the pasta.
14. Sprinkle with cheese, bake in a preheated oven for 15 minutes until the cheese melts and turns a little golden.