PRINTABLE VERSIONServings: 4 as a meal, 6 as a side dish
This is a rich pasta dish-serve this with a light salad on the side, or dive face-first into it, eating directly out of the bowl like I do. I like this dish a little extra sauce-y, because sauce is my favorite. Feel free to add more noodles to the mix if you don’t want your noodles to be swimming a pool of deliciousness. Eat it hot or cold; it’s good both ways.
Two large chicken breasts (about 1 pound)
Kosher salt and freshly ground black pepper
10 ounces dried fettuccine
1/2 cup peanut oil
1/8 to 1/4 teaspoon red pepper flakes, to your taste
1/2 cup tahini
1 tablespoon sesame oil
4 tablespoons soy sauce
3 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon chile-garlic paste
1 garlic clove, finely minced
1/2 lime, juice squeezed
Chile oil, prepared above
Salt and pepper, to taste (Be careful with the salt-soy sauce is basically liquid salt)
5 scallions, white and green parts chopped
Handful of cilantro, finely chopped, if desired (Substitute parsley if you prefer, but a fresh herb is nice here to brighten up the dish)
Drizzle with vegetable oil and sprinkle generously with salt and pepper. Bake at 350 for 25-30 minutes, depending on the size of your chicken breast, or until the thickest part reads 160 degrees with a thermometer. Set aside to cool. Shred the chicken when cool enough to handle.
To time it right, start heating up the pasta water about halfway through the chicken cooking, and put your pasta in when it begins to boil, which will hopefully be after you take the chicken out of the oven.
Bring a pot of water to a boil and generously salt. Cook fettucine to al dente according to package directions.
Measure out peanut oil, and remove two tablespoons and place into small saucepan. Add red pepper flakes and heat over medium-low heat for 4-5 minutes to make chile oil. Let it cool or don’t before you add it to the sauce mixture.
Mix all sauce ingredients together, including the oil listed above not used in the chile oil, in a large mixing bowl. Add most of the green onions, reserving some for garnish. Add the shredded chicken first directly over the sauce (without mixing) so it starts to soak up the sauce. Add the pasta and mix thoroughly. Garnish with scallions and cilantro, if you’re a garnisher. Serve with lime wedges for a little more brightness and acidity.
This dish can be a little spicy (just the way I like it), but feel free to scale back or eliminate the chile-garlic paste. Try to keep the chile oil…it may be just the right amount of heat for you.
Inspiration: Sesame Chicken Noodles, Cravings by Chrissy Tiger