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Asian Italian Fusion - CPK's Kung Pao Chicken Pasta

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  • Author: Aberdeen's Kitchen adapted from CPK
  • Total Time: 20 mins
  • Yield: 4-6 1x


Units Scale

For the Sauce:

  • 1/2 cup chicken broth
  • 2 tablespoons cornstarch
  • 3/4 cup soy sauce
  • 1/2 cup dry sherry
  • 3 tablespoons red chili paste with garlic
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons toasted sesame oil

For the Pasta:

  • 1 lb linguini
  • 1 lb boneless, skinless chicken breast, cut into 1 inch pieces, seasoned with coarse salt and ground black pepper.
  • 2 tablespoons olive oil
  • 10-15 whole Chinese dried red chili peppers
  • 1 cup unsalted dry roasted peanuts
  • 2 tablespoons minced garlic
  • 3 cups green onions, diced into 1/2 inch to 1 inch pieces


  1. In a medium mixing bowl, whisk together all the ingredients for the sauce. Set aside.
  2. Bring a large pot of salted water to a boil. Cook linguini according to package instructions.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken and, stirring, brown on all sides, about 10 minutes. Set aside.
  4. Add garlic and saute for about 30 seconds, until fragrant. Pour in sauce mixture and heat until thickened.
  5. Add the peanuts, red peppers and green onions and, while stirring, cook for about 1 minute.
  6. Add the cook pasta and linguini. Stir until completely combined and everything is heated through. Serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 15 mins