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Linguini with chicken pastrami, basil & chilli breadcrumbs
Linguini with chicken pastrami, basil & chilli breadcrumbs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Grab some chicken salami from the deli to elevate this simple weeknight pasta dish.
Ingredients:
  • 400g linguine
  • 300g chicken pastrami (Inghams brand)
  • 1 bunch fresh basil
  • 20.00 gm cornflour
  • 250ml (1 cup) light soy milk
  • 185ml (3/4 cup) chicken style liquid stock
  • 1 egg, lightly whisked
  • 20.00 ml drained capers
  • 12 kalamata olives
  • 40.00 ml chopped fresh chives
  • Freshly ground black pepper
  • 9.20 gm olive oil
  • 1/4 tsp ground chillies
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • Salt & freshly ground black pepper
Instructions:
  • 1. Boil salted water in a large saucepan. For the chili breadcrumbs, fry oil and chili in a small pan over medium heat. Combine with breadcrumbs, salt, and pepper. Toast for 2-3 minutes until golden. Set aside in a bowl.
  • Cook pasta until perfectly al dente following package instructions. Once cooked, drain and transfer back to the saucepan. Meanwhile, slice pastrami into 5cm-long strips and tear enough basil leaves to make 1/3 cup, firmly packed. Set aside for later use.
  • In a medium saucepan, combine cornflour with some soy milk to dissolve. Add the rest of the soy milk and chicken stock. Bring to a boil over high heat until slightly thickened. Remove from heat and add pastrami, basil, egg, capers, olives, and chives. Season with pepper to taste.
  • Combine the sauce with the pasta, gently toss, and divide into serving bowls. Sprinkle with chili breadcrumbs and serve right away.

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