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Posts Tagged ‘Kung Pao Chicken Pasta’


My daughter offered to cook dinner for tonight.  It’s comfort food  – pasta – but it was cooked in a different way.  Going Chinese for a change, surprisingly,  it turned out delish. If you are fond of a little bite in your pasta, you gotta try this one. The spicy feel of the chili and the nutty taste of the peanuts  give this simple dish a lovely twist.

Here are the basic ingredients for Kung Pao Chicken Pasta.

500 grams spaghetti noodles, cooked according to package instructions

2 tbsp. Extra Virgin Olive Oil

300 grams diced chicken meat or 1 whole deboned chicken breast

1 tbsp salt

1/2 cup peanuts

2  packs Clara Ole Kung Pao Pasta sauce at 225 grams each

6 sprigs spring onions, cut into 1″ pieces

How to Cook:

– Saute chicken in olive oil, season with salt, add peanuts and cook for a few minutes

-Pour in Clara Ole Kung Pao Pasta Sauce and cook until heated through. Toss in pasta and spring onion, serve immediately.

 

I love Chinese cooking. Lots of our Filipino food were somehow adopted from Chinese recipes. Ingredients are easy to find so it’s quite fun to experiment in the kitchen.  Asian Food Channel was lately introduced to our cable network and  it’s so engrossing to watch Chef Wan, Martin Yan, and William Low (to name a few) do their thing in the kitchen, a welcome change from the European and American recipes of  the  American Iron chefs  Cat Cora, Bobby Flay and Mario Batali.  I’ve listed down some recipes which we would like to experiment on next time.

Care to join us for dinner? It’s Kung Pao Chicken Pasta!

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