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JADSpirits Travel Log

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Daday's Kitchen

Daday's Kitchen
Daday's Kitchen

Daday’s Kitchen: Creamy Bacon Chicken Pasta with Pechay

Bacon chicken pasta with pechay in cream sauce
Today, Daday prepared another surprised dinner…he’s own take of the Creamy Chicken Bacon Pasta with Spinach.

Earlier, I heard him telling Ate Lyn, our house angel, to take out the chicken from the refrigerator. Then, he requested her to go to the market and buy bacon and pechay.


I know that he planned to cook pasta for dinner, chicken and bacon will be main ingredients. I did not give so much attention about the pechay as I thought he will be using it for another recipe, for another day.

When dinner is served, I saw the pechay...as a replacement to the spinach.

INGREDIENTS:

500 grams Penne Pasta, cooked
250 grams Chicken Fillet
250 grams Bacon
2 bundle Pechay, sliced into desired size
5 pcs tomatoes, chopped
1 pc onion, chopped
1 pc garlic, minced
1 cup grated cheese
1 pack all purpose cream, chilled
1/2 cup chicken broth
Salt, pepper and cayenne powder to taste
Basil leaves, chopped

DIRECTIONS

  1. Massage chicken fillet with salt, pepper and cayenne powder
  2. Fry the bacon and set aside
  3. Using the pan with bacon oil, fry the chicken fillet and set aside
  4. Using the same pan, place the pechay and topped it with tomato, onion and garlic and let it fry for 2 minutes
  5. Put the all purpose cream, chilled to become more creamy, into the pan and mix.
  6. Add salt and pepper to taste
  7. Add the penne pasta and chicken broth
  8. Mix until the pasta is fully coated
  9. Add chicken, bacon, grated cheese and basil leaves and continue mixing
  10. As needed, add salt and pepper to taste
  11. Garnish with cheese chips and basil leaves before serving

Creamy bacon chicken pasta with pechay served with basil bread

Can serve 6 to 8 persons


Best serve with basil bread or garlic bread


Have a happy tummy!




Footnote:

Pechay (Pak Choi) is a cabbage. It is one of the most known vegetables in the Philippines. It is also known as one of the oldest green vegetables in Asia. The Pechay differs in many aspects from other (for instance European) cabbages. The leaves of the Pechay vary in length from 10 to 30 cm. The leaves are green and mild flavoured and less crisp than other cabbages.