This little entree is a simple, comforting and delicious meal made from an inspired fusion of east, west, Thai, and East Asian influences. To keep things simple, we use boxed linguine noodles as the basis for this dish, and some sweet ground pork and chicken breast. The sauce combines some of my favorite Asian flavors, ginger and fresh garlic, sesame oil, hoisin, soy sauce, and red curry paste. The green onions add a refreshing level of crisp and a great flavor element to the proteins, sauce, and pasta. Skip the dinner out, and take in this tasty dish from the comfort of your home.
Sure, there may be a little prep involved with purchasing the ingredients you may not readily have on hand, but add them to your grocery list and prepare to make this one of your easy and flavorful dinners that will hit the spot!
Notes: Adjust your spice level using more or less of the red pepper flakes and red chili paste.
Additionally, for a saucier dish, double the sauce recipe. I prefer my noodles on the light side. Using the recipe as is, will provide enough sauce to coat the noodles with a light flavoring without saturating them. You will not have extra sauce for dipping so make sure if you prefer more sauce, you double the quantity.
If you haven’t used fresh ginger before, it’s easy to find in the fresh produce section at the grocery store. Chances are you’ve passed it up not even noticing it sitting among the fresh produce, often near the fresh shallots and garlic. When you buy fresh ginger root, take a knife and slice off a section of the thin outer layer. Then stick it in a freezer bag for storing. When you’re ready to use, simply take out and use a hand grater to grate yourself some fresh ginger!
Prep/Cook Time: Total time: 35-45 minutes (proteins & pasta combined 30 mins; sauce 5 mins)
Author: Mindi Cunningham | sweet basil & lemon
2 chicken breasts cubed into 1″ pieces
1/2 package of sweet ground sausage
3 Tbsp flour
Salt & pepper
4 Tbsp butter
1/2 Tbsp lite soy sauce
1/2 Tbsp sesame oil
1/2 tsp red chili paste
1/4 cup hoisin sauce
1 tsp freshly grated ginger
4-5 fresh crushed garlic cloves
1 dash of red pepper flakes
2-3 Tbsp cooking oil
6 green onions slivered and cut into 2-3″ pieces
Heat your water for boiling the linguine noodles, adding salt for flavor and oil to the water to preventing sticking. Brown the sausage stove top on medium heat. While the sausage is browning, trim any fat from your chicken breasts and cube. Keep an eye on the sausage and stir to keep the meat from sticking to the pan. When thoroughly cooked, drain off and discard the grease, and set sausage aside.
Take the cubed chicken and season with salt and pepper. Toss the pieces in a shallow dish containing the flour. Ensure chicken pieces are evenly coated with flour on all sides.
Allow the chicken to rest while you prepare your green onions, garlic and ginger. Set side. Once the pasta water has reached a full boil, carefully submerge your linguine into the water and allow to cook ~15 minutes (or less based on your stove top and taste preference).
In a frying pan, heat 2-3 Tbsp of oil on medium high heat. Once oil is hot, carefully add the chicken and brown on all sides, allowing the chicken to cook thoroughly, about 8-10 minutes. Once cooked, remove the chicken and set aside in a separate bowl from sausage.
Once your pasta has finished cooking, drain pasta, then leave it hang out in the strainer in the pot in which you boiled the noodles and cover loosely with a lid.
Turn the heat to medium and add butter to the frying pan. Once butter has melted, add the fresh garlic and ginger. Allow the fragrances to release for 60 seconds before adding the remaining ingredients. Blend the ingredients evenly together. Allow the sauce to simmer for 2-3 minutes, stirring regularly.
Add the sausage to the sauce and stir, let the sauce continue to simmer for another few minutes. Then add the noodles to the sauce and give them a good toss so all noodles have been coated in these great flavors. Turn the heat off. Now you’ll add your chicken. Arrange chicken on top pasta. Garnish this dish with the green onions and sesame seeds. You can serve from the pan or present in a serving bowl.
Either way, serve immediately along with an extra side of slivers of green onions for added crisp and flavor.
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