Korean Chicken Fettuccine Noodles

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

2 Chicken Breasts, diced into chunks

1 tsp. Salt

1 tsp. Black Pepper

2 tbsp. Olive Oil, divided

1 lb. Fettuccini

1 Shallot, minced

1 cup Kimchi

1 tbsp. White Miso Paste

4 Garlic Cloves, minced

1 ½ cup Heavy Cream

½ cup Pasta Water

1 cup Grated Parmesan

½ cup Chopped Cilantro

5 oz. Chives, chopped

Sprinkle of White Sesame Seeds

Directions

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. Sauté the chicken until internal temperature has reached 165F, then remove from the skillet and set aside.

Boil the fettuccini noodles according to packaged directions for al dente.

While the noodles are boiling, add the shallot and kimchi to the same large skillet over medium-high heat. Sauté for 5 - 6 minutes, then add the miso paste and garlic. 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. Enjoy immediately.