Over the weekend I had a group of 10 come over for pot roast, and I was worried we wouldn’t have enough starch as a “filler” dish, so at the very last minute I decided to throw in another pasta dish to the menu. I decided on this simple but incredibly delicious pasta, modified from the recipe by Emeril Lagasse. I’ve made this for many office potlucks and Hari Raya do’s with a very high chance of “yum!” ratings by guests. Do check it out!
Updated on 25 Jun 2020 with new pictures.
Ingredients
- 500 grams linguine
- 1/4 cup salt for cooking pasta
- 2 tablespoons (about 30 grams) unsalted butter
- 1 tablespoon olive oil
- 700 grams boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons Essence
- 1/2 teaspoon salt
- 1 medium yellow onion, chopped
- 2 to 3 cili padi, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups whipping cream
- 1 large tomato, diced
- 1/2 cup reserved pasta cooking water
- 4 stalks green onions (daun bawang), chopped
- 1/4 cup grated Parmesan
- 2 tablespoons celery leaves (daun sup), chopped
Directions
Set a large stock pot of water to a boil and add the 1/4 cup salt.
Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan.
Once the butter has melted, season the chicken with 1 tablespoon of the Essence and add the chicken to the pan.
Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside.
Add the onions and cili padi to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the cream, remaining 1 tablespoon of Essence, 1/2 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes.
Remove pan from the heat and add the green onions, Parmesan and celery leaves and toss to blend.
Serve immediately.
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