Sorry for the mini-hiatus! I've been focused on revving up for online-school that's now about to begin week 2.
Here's a recipe we've been loving from Chrissy Teigen's book, Cravings, which I highly recommend every home cook go out and buy!
Ingredients:
Kosher salt
1 boneless, skinless chicken breast
8 ounces dried fettuccine
2 tsp. sesame oil
1/4 cup peanut oil
1/4 tahini
3 tbsp. soy sauce
2 tbsp. red wine vinegar
2 tsp. chili oil
1 tsp. honey
1/2 tsp. cayenne pepper
1 garlic clove, minced
2 scallions, thinly sliced
FIRST: Fill a large saucepan two-third full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicke sit until cooked but very tender, about fifteen minutes. Remove the chicken from the water (but don't throw the water away!) and cut into it to check its doneness.
THEN: Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente, according to the package. Drain, rinse the pasta, and shake it dry in a colander.
WHILE THE PASTA COOKS: In a medium bowl, whisk together 1 tsp. sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
THEN: Transfer the pasta noodles to a large bowl and use a clean paper towel to gently pat the noodles as dry as is actually reasonable. Toss the noodles with the remaining 1 tsp. of sesame oil.
FINALLY: Shred the chicken with your hands or chop it into bite-sized pieces and add it to the noodles. Add the dressing, tossing to coat. Garnish with the scallions.
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