Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Chicken Pasta with Bacon
Penne pasta is tossed with diced boneless chicken breast, crispy crumbled bacon, halved grape tomatoes, baby spinach, and red pepper flakes in a creamy heavy cream and mayonnaise-based sauce for a rich, smoky pasta salad.
Instructions
- Combine the chicken rub ingredients in a bowl. Mix well. Rub it all over the chicken breast.
- Boil water in a cooking pot and add 1 teaspoon of salt. Put the pasta in. Cook according to package instructions. Drain the water and set the pasta aside.
- Cook bacon in a pan until bacon oil is extracted and the bacon becomes crispy. Remove the crispy bacon from the pan. Set aside.
- Using the bacon oil, fry the chicken breast for 5 to 8 minutes per side (note: the thicker the breast, the longer the frying time). Remove the chicken and let it cool down. Slice into serving pieces. Set aside.
- Combine the pasta dressing ingredients and mix well.
- Arrange pasta in a mixing bowl and then toss-in the dressing. Add tomato, spinach, chicken, bacon, red pepper flakes, and Parmesan cheese. Toss until all ingredients are well distributed.
- Transfer to a pasta bowl and serve.
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Pat all salad ingredients completely dry so the dressing clings evenly.
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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