Jess Bentley
@SliceofJess
00:10
Prep
00:30
Cook
00:40
Total Time
Ingredients & Directions
Directions
Chicken & Noodles
2
1 teaspoon
salt
1 teaspoon
black pepper
2 tablespoons
olive oil
1 lb
fettuccini noodles
1
shallot, minced
4 oz
mushrooms, chopped (about 1 cup)
1 cup
kimchi
1 tablespoon
white miso paste
4
garlic cloves, minced
12 oz
heavy cream
1/2 cup
pasta water
1 cup
parmesan cheese, grated
1/2 cup
fresh cilantro, chopped (for garnish)
5 oz
fresh chives, chopped (for garnish)
white sesame seeds (for garnish)
- Dice the chicken breasts into 1-inch chunks, then season with salt and black pepper.
- Add olive oil to a large skillet over medium-high heat, and sauté the chicken until internal temperature has reached 165°F; remove from the skillet and set aside.
- Boil the fettuccini noodles according to package directions for al dente and drain, reserving 1/2 cup of the pasta water for the sauce.
- Add the shallot, chopped mushrooms, and kimchi to the same large skillet that the chicken was cooked in.
- Sauté over medium-high heat for 5 - 6 minutes.
- Add the miso paste and garlic, and continue to sauté until fragrant (about 1 minute).
- Pour in the heavy cream, pasta water, and parmesan into the same skillet.
- Whisk with a large spatula until combined.
- Allow the sauce to simmer for 2 - 3 minutes, or until slightly thickened.
- Add the cooked pasta to the large skillet and mix to combine.
- Before serving, sprinkle with cilantro, chives, and sesame seeds.
Notes from Jess:
- While she used chicken breasts in this recipe, you could substitute them with thighs as well. Both are super tasty!
- She used baby Bella mushrooms in this recipe, but you can use whichever variety you enjoy most!
- Any leftovers should be kept in an airtight container, refrigerated, and enjoyed within 1 – 2 days.
For a step by step breakdown of this recipe and more check out the SLICE OF JESS blog.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Korean Chicken Fettucine Noodles
Jess Bentley
@SliceofJess
Yield: 6
00:10
Prep
00:30
Cook
00:40 Total Time
Ingredients
Directions
Chicken & Noodles
2
1 teaspoon
salt
1 teaspoon
black pepper
2 tablespoons
olive oil
1 lb
fettuccini noodles
1
shallot, minced
4 oz
mushrooms, chopped (about 1 cup)
1 cup
kimchi
1 tablespoon
white miso paste
4
garlic cloves, minced
12 oz
heavy cream
1/2 cup
pasta water
1 cup
parmesan cheese, grated
1/2 cup
fresh cilantro, chopped (for garnish)
5 oz
fresh chives, chopped (for garnish)
white sesame seeds (for garnish)
- Dice the chicken breasts into 1-inch chunks, then season with salt and black pepper.
- Add olive oil to a large skillet over medium-high heat, and sauté the chicken until internal temperature has reached 165°F; remove from the skillet and set aside.
- Boil the fettuccini noodles according to package directions for al dente and drain, reserving 1/2 cup of the pasta water for the sauce.
- Add the shallot, chopped mushrooms, and kimchi to the same large skillet that the chicken was cooked in.
- Sauté over medium-high heat for 5 - 6 minutes.
- Add the miso paste and garlic, and continue to sauté until fragrant (about 1 minute).
- Pour in the heavy cream, pasta water, and parmesan into the same skillet.
- Whisk with a large spatula until combined.
- Allow the sauce to simmer for 2 - 3 minutes, or until slightly thickened.
- Add the cooked pasta to the large skillet and mix to combine.
- Before serving, sprinkle with cilantro, chives, and sesame seeds.
- While she used chicken breasts in this recipe, you could substitute them with thighs as well. Both are super tasty!
- She used baby Bella mushrooms in this recipe, but you can use whichever variety you enjoy most!
- Any leftovers should be kept in an airtight container, refrigerated, and enjoyed within 1 – 2 days.
