Pasta cooked with chicken is a soup dish that is very familiar to every household due to its simple preparation, rich and appealing flavor. Today, let TasteVN go to the kitchen to introduce you to 2 ways to cook chicken pasta that are both delicious and nutritious!
1. Chicken Pasta with Vegetables
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Chicken Pasta with Vegetables Serves 4 people
Chicken thighs 4 pieces Pasta 200 grams Corn 1 ear Carrot 1 piece Potato 6 pieces Red onion 4 pieces Green onion 5 grams Seasoning powder 1.5 teaspoons Sugar 1 teaspoon Salt 2 teaspoons Ground pepper 1 teaspoon
How to choose fresh ingredients
How to choose good chicken thighs
- Fresh chicken meat will have a rosy, bright color. When you gently press the meat with your hand, it should feel firm and have high elasticity.
- You should choose thighs with thin, smooth skin that is light yellow in color. Avoid those with bruises, dark spots, or very pale white patches.
- For this dish, it’s best to choose large, round, and firm chicken thighs as they will taste better.
How to choose good potatoes
- For potatoes, you should choose those with yellow skin instead of bright white, as they tend to be sweeter and creamier than others.
- Especially for potatoes, avoid those that have sprouted, as they may have deteriorated and could be harmful to health.
- Choose intact potatoes; if you press them lightly and they feel firm, then they are good to buy.
How to prepare Shredded Chicken with Vegetables and Noodles
-
Prepare the chicken thighs
Wash the chicken thighs thoroughly by rubbing them with salt and then rinsing with water.
Place a pot of water on the stove, add 1 teaspoon of salt and 1.5 teaspoons of seasoning, when the water boils, drop the chicken thighs in and boil until they are tender, then remove. Soak the chicken in a bowl of cold ice water, wait until it cools down, then shred the meat.
Save the boiling water to make the broth.
Tip:
- While boiling the chicken, make sure to skim off the foam for a clearer and tastier broth.
- You can use chopsticks to poke the chicken thigh; if the meat is white and no red or blood water comes out, you can remove it.
How to clean chicken thighs, odor-free
- Put a few slices of smashed ginger into a bowl of water mixed with 1 tablespoon of salt, then soak the chicken thighs completely in the water for about 5 minutes.
- You can also soak the chicken thighs in a mixture of saltwater and vinegar for a few minutes.
- Rinse with clean water 2 – 3 times.
-
Prepare other ingredients
Carrots and potatoes should be peeled and washed thoroughly. Cut the carrots into bite-sized pieces; you can slice them thinly or dice them into larger cubes. You can cut the potatoes into small pieces or leave them whole if they are small.
Remove all the leaves and silk from the corn, then separate the kernels. Peel the shallots, and chop them finely. Wash the green onions and chop them as well.
Tip:
- Potatoes tend to brown quickly after peeling, so you should soak them in salted water for about 5 – 10 minutes before cooking!
- However, remember not to soak them for too long; the potatoes will become bland and lose their natural sweetness when eaten.
-
Blanch the noodles
Put a pot of water on the stove, add 1 teaspoon of salt, and wait for it to boil before adding the noodles to blanch for about 10 – 12 minutes. When the noodles are soft, you can remove them.
-
Fried shallots
Add a little oil to the pan to fry the shallots until fragrant. Fry on low heat and stir continuously to help the shallots cook evenly without burning. When the shallots begin to shrink and turn slightly yellow, turn off the heat.
-
Cook the broth
The chicken boiling water from earlier, bring it to a boil and then add the potatoes and carrots to cook until slightly soft. Add all the corn kernels and shredded chicken previously prepared, cook until the water boils again, then add 1 teaspoon of sugar, season to taste according to preference.
Add all the fried shallots into the pot and you can turn off the heat.
-
Final product
At this point, you just need to pour the broth into a bowl of noodles, sprinkle with green onions and ground pepper, and you can enjoy it. The broth is rich in flavor, with a natural sweetness from the chicken and corn, paired with shredded chicken that is just right to eat. The noodles are blanched just enough, soft, slightly chewy, and delicious without being mushy. You will definitely love it!
2. Chicken breast mushroom pasta
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Chicken breast mushroom pasta Serves 3 people
Chicken breast 2 pieces Pasta 200 gr Lemon 2 pieces White radish 1 piece Straw mushrooms 100 gr Carrot 1 piece Green onion 5 gr Chili 2 pieces Red onion 5 pieces Coriander 5 gr Sugar 2 teaspoons Seasoning powder 1.5 teaspoons Salt 2 teaspoons MSG 1/2 teaspoon Cooking oil 3 tablespoons
How to choose fresh ingredients
How to choose good chicken breast
- To choose good chicken breast, select a piece with white skin as this indicates the chicken is mature, and the meat will be firmer and tastier. When you press your finger into the meat, it should spring back and not feel mushy, indicating that the chicken is still fresh.
- Avoid choosing chicken breast that has unusual colors, spots, or bruises.
- If buying chicken breast from the market, you should go in the early morning or, when buying from supermarkets, pay attention to the expiration date to ensure the freshness of the dish.
How to choose good straw mushrooms
- Select round straw mushrooms that are still in bud form. Avoid those that have fully opened.
- Black straw mushrooms are always tastier than white ones.
- The freshest mushrooms are those just harvested, so you should buy from reputable stores specializing in clean agricultural products.
- If buying pre-packaged mushrooms in supermarkets, make sure to check the expiration date!
Note: You can use other types of mushrooms instead of straw mushrooms, depending on your preference!
How to prepare Chicken breast noodle with mushrooms
-
Prepare the chicken breast
Wash the chicken breast thoroughly by rubbing it with salt evenly, both rubbing and squeezing to remove any dirt still attached to the meat. Then rinse with water several times.
How to clean chicken breast without odor
- After rubbing with salt, you can use a mixture of rice wine and sliced, crushed ginger to rub and squeeze the whole piece of breast again, which helps eliminate any odor and dirt. Rinse thoroughly and let it drain.
- Additionally, you can add lemon to the water and soak the chicken breast for 15 – 20 minutes. Then remove it, rinse with cold water, and let it drain, which helps to eliminate any odors perfectly.
-
Prepare other ingredients
Clean the carrots and white radishes, peel them, then cut them into thin slices according to your preference. You can shape them like flower petals if you like. Peel the shallots, and slice them thinly. Clean the green onions, cut the leaves into small pieces, and keep the roots.
Clean the straw mushrooms, you can cut them in half or leave them whole depending on their size. For small mushrooms, you should make two diagonal cuts on the top of the mushroom with a knife to make them more visually appealing when cooked. Chop the cilantro into small pieces.
-
Boil the noodles
Put a pot of water on the stove, add 1 teaspoon of salt, wait for it to boil, then drop the noodles in, stir well and add 1 tablespoon of cooking oil to the pot. Cook on high heat for about 10 – 15 minutes. When the noodles are soft, remove them.
-
Sauté shallots
Add about 2 tablespoons of cooking oil to the pan, sauté the shallots until fragrant. Stir continuously over low heat, when the shallots start to turn golden, you can turn off the stove.
-
Cook the broth
Boil about 2 liters of water with 1 teaspoon of salt, add the chicken breast and simmer on low heat for about 20 minutes. Add carrots, daikon, and straw mushrooms to the pot, boil for another 10 minutes for the ingredients to cook evenly.
When the chicken is cooked, remove it to a separate plate and let it cool slightly. Season the broth with 2 teaspoons of sugar, 1.5 teaspoons of seasoning powder, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, mix well, and then add the green onion roots to finish.
-
Final Product
Put the noodles in a bowl, add the rich and flavorful broth with eye-catching colors that is hard to resist. Sprinkle a little chopped green onions, coriander, fried onions, and a bit of pepper to enhance the dish’s aroma. The chicken is boiled just right, tender and delicious without being dry, and served with carrots and radishes makes the dish even more appealing!
How to blanch noodles deliciously without being mushy
- You can use chopsticks to pick out the noodles and bite into one; if it feels soft enough, you can take it out.
- Do not blanch for too long; the noodles will become mushy and lose their delicious taste.
- Wait for the water to boil before adding the noodles, which helps them cook soft quickly and evenly without clumping together.
- While cooking, use chopsticks to stir frequently to prevent the noodles from sticking to the bottom of the pot.
- After taking the noodles out, you can rinse them under cold running water to keep them from being mushy and to make them chewier and tastier.
How to choose delicious carrots
- You can choose whole carrots that are long and slender, with a moderate size, not too big and not too small.
- Fresh, delicious carrots have a deep orange color, are evenly colored, and the green tops are still attached and fresh.
- Do not choose carrots that feel soft or wilted when pressed; opt for those that are slightly firm to ensure they are still fresh.
How to fry shallots crispy and delicious
- Once the shallots are cut, add a bit of salt, mix well, and wait for about 2 – 3 minutes, then squeeze out the excess water.
- Prepare a clean tray, spread the shallots evenly, and dry them in the sun until they are slightly wilted; this method helps the shallots fry as crispy as possible.
- You should use a deep pan or pot and add plenty of oil, waiting for the oil to be very hot before adding the shallots to fry, which helps them become golden and crispy.
- During frying, gently stir with chopsticks to avoid breaking the fried shallots!
How to store fried shallots
- Let the fried shallots cool completely, then place them in a clean glass jar, seal it tightly, and store it in the refrigerator for later use.
- This way, you can keep the shallots for several months while maintaining their crispiness, dryness, and delicious flavor.
See more:
Try out 2 ways to cook chicken noodles delicious and nutritious for a more attractive family breakfast and more energy! Wishing you success with your own dish!
*Refer to images and recipes from the YouTube channel: Living for the family, Single Kitchen
