facebook Linguine with Chicken, Broccoli and Napa Cabbage - CATELLI®

Linguine with Chicken, Broccoli and Napa Cabbage

Forget the typical Linguine and cream sauce. Time to try something new: add oyster sauce, spicy red chillies, and Napa Cabbage for a hint of sweetness. It’s anything but ordinary!
Quick & Easy
Print
Prep time
icon-clock-120 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Linguine with Chicken, Broccoli and Napa Cabbage
Catelli Smart Linguine

Ingredients

  • 1 PKG(375G) Catelli Smart® Linguine
  • 2 broccoli heads
  • 2 tbsp (30 ml) canola oil
  • 3 bacon strips, thinly sliced
  • 1 medium white onion, sliced
  • 1/2 lb (225 g) chicken breast, thinly sliced lengthwise
  • 4 garlic cloves, minced
  • 1/2 cup (50 g) Napa cabbage, leaves cut in long, thin strips
  • 2 tbsp (30 ml) hoisin
  • 1 tbsp (15 ml) oyster sauce
  • 1 tsp (5 g) red chilies
  • 1 tbsp (15 ml) fish sauce
  • 2 tbsp (30 ml) margarine or butter
  • 1 tbsp (15 ml) sesame oil
  • salt and pepper to taste
  • Garnish Red Chili or Green Onions shredded thinly (cut on an angle)

Cooking Steps

Step 1

Bring a pot of salted water to a boil. Thinly slice broccoli florets and peel stems with a peeler. Blanche broccoli florets and stems in the water for 1 minute. Remove and shock in cold water with ice. Set aside.

Step 2

Add pasta to pot and cook according to package directions. Reserve 1/2 cup of pasta water before draining.

Step 3

In a medium pan on low heat, add canola oil, bacon and onion. Cook until the onion is translucent, approximately 5 minutes. Add sliced chicken and sear on all sides. Stir in garlic and Napa cabbage.

Step 4

Add pasta water, hoisin, oyster sauce, red chili, fish sauce and blanched broccoli. Return to a simmer.

Step 5

Remove pan with chicken and Napa mixture from the heat and fold in the cooked pasta. Fold in the butter and sesame oil and season with salt and pepper.

Step 6

Portion into 4 bowls, garnish with red chili and green onion.