Chicken, Peas, Corn (over pasta)

Yeah, yeah, yeah... I know it isn't a creative name, but to be fair this is my first dish on this blog!
Basically I had cans of peas and cans of corn pasta and frozen boneless skinless chicken breasts. This is what I did.

Ingredients:

1 8.5oz can of peas
1 8.5oz can of corn
1 boneless skinless chicken breast
pasta (I used angel hair because it cooks fast)
granulated garlic
curry
paprika
cayenne
black pepper
sugar
water
butter
olive oil (I use extra virgin)
Cooking music (I used pandora, with mainly classic rock and metal)



How to:

First I cut the chicken breast into small pieces, I would give you a specific size but my pieces were all different sizes. So the best I can do is tell you about "bite sized". (I wouldn't test the 'bite sizededness' with raw chicken though!)

Next, in a skillet I melted about a tablespoon of butter with a "splash" of olive oil, and heated it until it started bubbling.
At that point I added the chicken and pushed the chicken around so each piece separated.

At this point I sprinkled a decent amount of curry on the chicken, then a bunch of garlic, and pushed the chicken around some more.

As the one side of each piece got cooked, I flipped each started to cook the other side and added more garlic, a touch more curry, paprika, and cayenne. Then I pushed the chicken around again.



Once the chicken started browning (note keep the chicken moving so it doesn't stick/burn), open the cans of corn and peas, drain the liquid, add the corn, and keep everything moving. After around a minute (I probably waited less then that) add the peas. After about another minute, fill one of the cans with water, not to the top but close to it, and add the water to the concoction.

At this point I started making the pasta, as I had mentioned I used angel hair. By "started making" I mean turned on the water to bring to a boil. As I prepared the pasta, I added the black pepper and sugar (I used to little packets of sugar since that is all I have). I kept the concoction on high to boil down the water to make it less of a soup and more of something you put on pasta.
It ended up looking like this.


When the pasta was finished I drained it and put some on a plate with the concoction on top of it. It looked like this on my plate.
















Regrets:

Well as I promised, here is what I think could have been done better.
1) Pasta water should have been heated up earlier so I didn't need to wait for it.
2) Use less water.
3) The combination of #1 and #2 led to peas that were starting to become mushy.
4) Drain the cans of corn and peas before putting the chicken on.
5) Wait a bit longer to add peas, and cook them longer before adding the water.
6) After making pasta mix cooked pasta in the skillet with chicken, corn, and peas.
7) Use smaller pasta, or break long pasta in half (long pasta always gets too knotted for me and doesn't mix with sauces very well).

Taste results:

It came out a little sweeter then I was expecting. Probably do to the the length of time it was cooking while I waited for pasta water to boil. I can only assume the natural sugars in the corn and peas had more time to be extracted, or something like that (as I said I am not a professional chef, but I forgot to tell you that I am not a food scientist either.)
As it came out without those 7 recommendations, I give it a 7 out of 10.

Worth a second try!?

I would definitely give this meal a second try, but I will need to take my own recommendations into account and report back. I believe it has the potential to become at least an 8.25 out of 10.