1. Cook noodles in boiling salted water until crispy. Let them drain and refresh with cold water.
2. Divide broccoli into small florets, wash and boil in boiling salted water with sugar for about 3 minutes until firm. Drain in a colander, briefly refresh with cold water and let it drain.
3. Cut the chicken breast into strips. Toast almonds until a golden-yellow colour in a frying pan without adding fat, remove. Heat 1 tbsp of oil in the pan, salt and pepper the meat and fry for 2 – 3 minutes over a high heat. Remove.
4. Mix the contents of both bags Italian style dressing with 6 tablespoons water and remaining oil. Mix the pasta, broccoli, meat, corn and dressing in a bowl. Serve with sprinkled almond on top.