toowoomba pasta

Spicy, creamy Korean fusion pasta with mushrooms and chicken

Korean Fire Chicken Creamy Pasta Recipe

chicken thigh

Olive oil

Fettucine

White mushrooms

0.5 tbsp Grated parmesan cheese

Green onion

0.5 tbsp Gochujang (Korean red pepper paste)

Sugar

0.5 tbsp Soy sauce

Garlic (Minced)

Pepper

Heavy cream

Cut chicken into small bite size pieces. Mix all chicken marinade ingredients in a small bowl. Add chicken and mix. Let marinate for at least 10 minutes.

Add chopped green onion and soy sauce to heavy cream. Cover and set aside.

While chicken marinates, bring a large pot of water to a boil, cook fettucine to al dente.

Meanwhile, heat olive oil to a large pan over medium high heat and add your chopped green onion. Let cook for about 1 minute and then add your marinated chicken. Let chicken cook through, about 2-3 minutes, then add in your quartered mushrooms. Cook for about 2 minutes and reduce heat to medium. Add in your cream sauce and let simmer for about 1-2 minutes until slightly thickened.

When pasta is done, reserve 1/2 cup pasta water, drain and add to your cream sauce. Toss to coat, add cheese and little bit of pasta water. Serve topped with more green onion and cheese.

Toowoomba Pasta

160 g fettuccine ((5.6 ounces))

g butter ((1 ounce))

garlic (, peeled and thinly sliced)

100 g button mushrooms ((3.5 ounces), thinly sliced)

raw prawns ((7 ounces), peeled and deveined)

Tbsp soy sauce (, regular)

Korean chili flakes

cayenne pepper

black pepper (,

fine sea salt (,

g baby spinach ((0.5 ounces), rinsed)

Tbsp parmesan cheese (, grated, for garnish, (optional))

heavy cream ((13.6 fluid ounces))

garlic powder

onion powder

Tbsp parmesan cheese (, grated)

g green onion ((0.35 ounces), chopped)

Boil the pasta following the package instructions but until it still has a bit of firm bite (slightly undercook by 1-2 mins). Drain the water. It will be further cooked while being simmered in the pasta sauce.

Meanwhile season the prawns with soy sauce, Korean chili flakes and cayenne pepper and set it aside while other ingredients are getting ready. Combine the pasta sauce ingredients in a medium sized jug / bowl and set it aside.

Melt the butter in a skillet over medium high heat. Add the garlic and gently toss them around until fragrant. Add the mushrooms and sauté until they brown. Add the seasoned prawns into the skillet. Cook them until they are half cooked. Pour in the pasta sauce and bring it to boil while stirring often to avoid burning on the bottom of the pan.

Once the sauce is bubbling, reduce the heat to medium and add the pasta. Simmer it for 2 mins until the pasta is well coated with the sauce. Season with black pepper and salt to your taste. Garnish with the baby spinach.

Serve. Top up with more parmesan cheese, if desired.

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