Singaporean-style Creamy Chicken Pasta

Ingredients

While the original Janška vezivka is a Slovenian dish typically made with pork, this Singaporean adaptation replaces the pork with chicken to cater to the target cuisine. Additionally, the original dish does not include the aromatic spices and flavors commonly found in Singaporean cuisine, such as ginger, garlic, and chili. The creamy sauce in this recipe is also a departure from the traditional Slovenian preparation, adding a luxurious and indulgent element to the dish. We alse have the original recipe for Janška vezivka, so you can check it out.

• 300g (10.5 oz) boneless, skinless chicken breast, thinly sliced 300g (10.5 oz) boneless, skinless chicken breast, thinly sliced
• 250g (8.8 oz) linguine pasta 250g (8.8 oz) linguine pasta
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic, grated ginger, and chopped red chili to the pan. Cook for another minute until fragrant.
4. 4.
   Add the sliced chicken breast to the pan and cook until browned and cooked through.
5. 5.
   Pour in the chicken broth, heavy cream, soy sauce, and oyster sauce. Stir well to combine.
6. 6.
   Simmer the sauce for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
7. 7.
   Add the cooked linguine pasta to the pan and toss until well coated in the creamy sauce.
8. 8.
   Stir in the lime juice for a tangy kick.
9. 9.
   Serve the Singaporean-style creamy chicken pasta hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice it thinly and cook it until just cooked through. Overcooking may result in dry chicken.
• Ginger — Grating the ginger ensures that its flavor is evenly distributed throughout the dish. Use fresh ginger for the best results.
• Red chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a few drops of hot sauce to the creamy sauce.
• To make the dish more colorful, add some sautéed bell peppers or cherry tomatoes.
• If you prefer a lighter version, substitute half of the heavy cream with milk.
• Experiment with different herbs for garnish, such as Thai basil or mint, to add an extra layer of freshness.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or cream when reheating to maintain the creamy consistency.

Serving advice

Serve the Singaporean-style creamy chicken pasta as a main course, accompanied by a fresh green salad or garlic bread. It pairs well with a glass of chilled white wine or a refreshing iced tea.

Presentation advice

To enhance the presentation, sprinkle some grated Parmesan cheese on top of the pasta before garnishing with fresh herbs. Serve it in individual pasta bowls or on a large platter for sharing.