Recipe: (from Chrissy Teigen’s http://www.sodelushious.com)
- 1 large boneless chicken breast
- 1/2 lb of dried linguine
- 1 teaspoon, plus 1 tablespoon of sesame oil
- 1/4 cup tahini (sesame paste)
- 2 teaspoons of chili oil
- 1 teaspoon cayenne pepper
- 3 tablespoon soy sauce
- 2 tablespoon red wine vinegar
- 1/4 cup peanut or canola oil
- 2 tablespoon minced garlic
- 3 scallions, chopped
** I made my own Tahini, if you wish to do so, the recipe is as follows:
- 1/4 cup toasted sesame seeds
- 1 tablespoon sesame oil
- 2-3 tablespoon olive or canola oil
***blend all of these ingredients together in a food processor until smooth***
I recently came across model Chrissy Teigen’s food blog, DeLUSHious, and let me tell you, Im obsessed. There is something so open about this blog. And truthfully, what I think I like most about it is there is seemingly no pretense about it. Though Teigen be a super model and married to John Legend, she really welcomes her readers right into her kitchen, and right to her table. AND these recipes are definitely not what you would expect from a model…which makes me like her even more!! Her dishes are warm, from the heart, seeped in her upbringing, as well as her husband’s. Not to mention, her writing is hilarious. If you haven’t checked out her blog, please do so. You won’t be disappointed.
Directions: (adapted from Chrissy Teigen’s http://www.sodelushious.com)
Place the chicken breast in a large pot of water. Bring the water containing the chicken breast to a boil over high heat. When the water begins to rapidly boil, turn the heat off and allow the chicken to sit there for 10-15 minutes until cooked through.
Remove the chicken from the water and set aside to cool. Bring the same pot of water to a boil again and salt well. Cook the pasta until al dente (about 9-11 minutes).
Once the pasta is cooked, drain and run under cold water until cool. Add the pasta back to the cooking pot, toss with 1 teaspoon of sesame oil, and set aside.
In the meantime, mix the remaining ingredients, with the exception of the scallions and the chicken. The dressing should be slightly runny, but still thick. Add a tablespoon or two of water if you need to thin the dressing out. Set aside.
When the chicken is cool enough to touch, shred it and add it along with the scallions to the pot of cooled noodles.
Next, pour the dressing over the pasta, chicken, and scallions and toss to combine. Let the pasta cool and serve at room temperature or cool.
I have never made an asian inspired pasta dish before, and I’ll tell you what, this definitely won’t be my last. I loved the flavor profile in this dish and I loved the amount of sauce compared to the amount of noodles. You can tell that this is a dish that keeps well too, I cant wait for my left overs! In addition, the heat. You won’t taste it right away, but this dish definitely leaves you with a great bite of spice.
What DIDN’T Work:
I could not find Tahini (or sesame paste) in any mainstream grocery market. However, I found a super easy recipe for a homemade Tahini that worked out quite well. You can find the ingredients and directions above.
Garnish with toasted sesame seeds for a bit more texture.