Project RayaFest 2014: Bayou Chicken Pasta
05 Aug 2014

Project RayaFest 2014: Bayou Chicken Pasta

05 Aug 2014

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

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  • 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
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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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