Creamy Chicken Pasta? I’m OK with it 😆 | Gochujang Chicken Fettuccine | Marion's Kitchen
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- เผยแพร่เมื่อ 19 ม.ค. 2024
- ou’ve been warned, Italians: look away now. This dish has everything in it you wouldn’t expect from a pasta recipe, but sometimes all you need is a little faith. And gochujang. And maybe some cream, too. Apologies to all the nonnas, but honestly? This is one bowl of goodness that has to be tasted to be believed.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. - แนวปฏิบัติและการใช้ชีวิต
Italian. Not mad at it, I consider you a fusion queen because you actually respect your ingredients. I would munch this so hard.
Awwww 😘😘😘😘 thank you!
Marion is the queen of fusion pasta! I'm obsessed with this already!!! If it wasn't 9000 degrees at the moment, I would make this right now. Keeping it on standby for sure!!!!
Oh my! I’m so happy to be the queen of fusion pasta!!! And I know what you mean. It is sweltering here in QLD!!!
Well it's not hot here in FL (Brrrr) so I'm making this!!!
Uhmmm.. it’s -4° here in Indiana! Heatwave compared to 3-4 days ago 😭
hahahah Hi Marion I love you too but why are you doing this to me? What have I done to you to deserve this? You are an amazing cook so I have to try it and see if the jiujitsu ingredient combined with the boiled chicken can impress me
Hahah. Your face says it all.
Consider this a Italian Korean fusion hahaha
every time you add gochujang or any other asian spicy thing to something I always get so excited!!! i cant wait to try making this!
😍
Yes! Creamy chicken pasta is fabulous, but with gorgeous toasty lardons of pancetta or speck and gochujang it is even beyond fabulous and way into the range of sublime! Thanks Marion! PS: love your videos and recipe books!
I can't wait to make this! My husband and I have loved every recipe we've ever made from you, going all the way back to your butter chicken video from a few years back!
Awwww thank you!! I really appreciate the support. I hope you love this pasta as much as I do!
We love you Marion. ❤️
I really enjoyed watching this. Great food done with great sense of humour.
Glad you enjoyed it 🥰
Love the recipe! I love original Italian cuisine (I live only half an hour from the border in Austria) but I also love your whole fusion kitchen and the different Asian food you cook. I learnt already so much from your channel about spices and sauces and also technique! 💜
I'm definitely going to make this! Thank you Marion, truly inspirational!!
Outstanding! Love the ingenious techniques.
This looks amazing!
Consider cutting out one of the pots: cook the chicken in the same amount of water, but use a bigger pot. When the chicken is done, skim off the herbs, add more water and salt, and cook the pasta in the same pot.
Great idea!
the chicken pounding technique is used in indonesia! we call it ayam geprek (usually we use fried instead if poached chicken tho lol)
Ooh! Marione! Just made this..couldn't wait,lol! Got all ingredients except for cream and kale.so I replaced using spinach and coconut cream.😊was so yummy😊 great easy recipe,I loved it. Thank you.❤
this looks delish! I have made many of your recipes and they have all been successful! Your recipes are the ones I make the most often. Your salmon tacos are one of my favorite recipes!!
I think I'm in my gochujang era lately, and this recipe looks delicious! Can't wait to try it.
Looks delicious!! The Orange color is stunning on you. Thanks 4 sharing
Thank you so much 🤗
Looks fantastic, Gochujang is so versatile and there is a tremendous umami flavor gained from it
Oh Marion I'm Soo glad to see u again 😍😊
Marion, Marion, Marion. What a great recipe for a Australa Day dinner. It was so delicious I followed the recipe o the max. It was brilliant East meets West. The gochachan is such a great flavour at the best of time. Certainly this will be on the weekend roster. Thank you.
Chicken came out so soft! Thank u Marion !!!
One of the pasta dishes I make every week is a cured Spanish chorizo, chili crisp with sweet Italian sausage, in a passata sauce. I make this with gnocchi too and it's so, so good! We have something called pork jowl bacon here and I sometimes use that as well. But this looks so good - I'm buying the ingredients tmr and making it this weekend! Love your videos!
Omg this sounds divine! Gotta try it! I can’t believe how juicy the Chicken Breast was as you were breaking it down. I gotta try this out soon! ❤Thanks for the great video Marion!
So definitely delicious 😋🎉❤
Your presentation, style and videography is so beautiful. Makes it even more fun to watch your videos. I LOVE your recipes and your videos!!
Just saw the video and a great way to make shredded chicken. The way you did the chicken breast was a good idea and it is your invention. You are adaptable and make food fun. Keep your humor, the world needs it, can't wait to see your next meal. 😁
My Asian palate thanks you for all of your fusion pasta!❤ I love all the recipes for using up leftover gochujang
I just made this for dinner and it is absolutely fantastic. All I can say is wow ❤😊
This looks magic 🍝
Tried it. LOVED IT!
What a creative recipe. Looks delicious. Gochujang is great ingredient to add a little heat to any recipe. I added it to my chili recipe when I didn’t have chili powder.
Not Marion becoming one with the memes 😂 the huh cat took me out😭🤌🏻
The chicken separation pounding with the pestle works a treat! Thanks. Love from Scotland, ❤ X ...
Marion, You are epic, as usual!! I LOVE this recipe!! You are the best!🤩
Awww thanks so much! 😊
I have to try this! Gochujang also tastes great mixed with hummus for a fusion dip!
I love to make Japanese fusion pasta with crispy bacon,, yuzu kosho and shiso (green perilla) leaves. And lots of parmesan. So good.
For a treat when my husband isn't home for dinner is a creamy lemon pasta with cheese in the sauce. Served with some pinenuts.
I cannot wait to make this! It is going into my rotation ASAP. I love being able to integrate gochujang into all kinds of things and this is the perfect new fusion. Thank you for sharing :)
Babygirl - I love your recipes!
You inspire me. First gen italiana and I love any Asian - Italian fusion 🤩💕
Love that! Thank you!
Long time no see Marion. It's good to see you back in the kitchen ❤
Wow! Seems soyummy’m i will surely gonna try that pasta. Btw, what brand are your cooking pot brand? Are they missen?
We shred chicken and slow cooked pork with an electic hand mixer, maybe beat it to bits is more correct but is is quick. if you have the time and the kit we have found sous vide as our preffered method, but we will give your method a try. When you mentioned using apple juice my mind jumped to using apricot juice and adapting your recipe to "coronation chicken" ish rather than gochujang flavour as we love that flavour, strange where the mind jumps at time. We will not doubt make your recipe first as we love korean flavours as well, but coronation chicken pasta soound lovely.
Looks delish! ❤
My favorite authentic Italian pasta is chicken Alfredo from All love Garden! My mom buys it for me all the time!
sooo authentic! with some broccoli and mushroom on top, mamma mia so good-a!
Can the pancetta be omitted, or is there a substitute for non pork eaters? 🙂
I love it when you make the Italians mad! Fusion is the way!
My mom has been shredding chicken with the mortar and pestle since I was a child. It's fast and easy.
There's an Italian restaurant just outside Boston that adds gochujang to their bolognese, and it's delicious! I've riffed on it at home several times.
If I ever open a restaurant I’m going to put this on the menu, and I’m going to call it ‘Marions creamy gochujang chicken fettuccine’
P.S how about a seafood marinara fusion pasta???
Love what you do 👍👍👍
Awww thank you!!! And YES to the seafood marinara fusion pasta! I’ll put it on my list! 👍
Beat the Meat Technique!
Marion, your videos are fun, positive and make cooking accessible to people - the return to longer form content is ❤
I appreciate that! 😘😘😘 Thank you!
I'm definitely going to make this! Btw I've never bought into al dente pasta..I like it soft 😊 this looks fab!
What is the use of technology and the internet if chefs of this modern era aren’t using all our collective knowledge to make fusion dishes? This video brings me so much joy, gonna try and make it soon.
Nice !
awesome recipe chef , please show New Zealand lamb chops and Xinjiang Lamb recipe please
I love the mortar method!
Hi Marion. you should try Thai green curry shrimp or chicken pasta.
This is Korean-Italian fusion! I would prefer spinach, or arugula but that's me.
Looking forward to making this.
Yum 😋
Looks delicious and I see a lot of dirty dishes in my future. I love Marion's recipes though they often result in kitchen chaos!
I think this dish can be remade using Italian food philosophy yet still using non-Italian ingredients. Here is how: stick one one protein (better to go with the pancetta) and skip completely the herbs. The green is fine. Maybe skip the cream (I’d have to try with and without to figure out my preference). I opened up to fusion pastas for the first time on this channel. And grew to love it. But I’ve also learned a ton about Italian food over the last few years and developed a deep respect for their minimalistic philosophy.
fusion pasta is like my favorite thing
I made a beef ragu sauce with Vietnamese beef stew flavours and it was heaven with spaghetti or spirals or even rigatoni
It’s called tenderizing a chicken breast using a pestle ! 🙂
Or as uncle roger refers to it... pounding
I make my chicken pasta the same way ,
But my first to see the Chinese mix in it ,
Very cool
😎
How about Marion’s Muddled Chicken? 😂 This looks amazing!
In our house, any operation like your pestle-mashing technique is known as "violence". So you were doing violence to the chicken.
It looks absolutely delicious, I was salivating throughout the video.
Spaghetti carbonara with kimchi.❤❤❤
OMG yes yes yes. Wait have i done that already? 🤔 Sounds like something I would do LOL
the Marion's Chicken Technique I think (please correct me if I'm wrong), in Indonesia, called "geprek"..? Correct me, dear Indonesians..
Is the gotchujang very spicy? Was wondering for children or if theirs an alternative for a family meal for children who don't like spice?
Delicious ❤
Is that Shaoxing RICE wine I wonder? And thanks for the video!
Marion, could you use greek yoghurt instead of cream?
If you're in the UK and you like Chinese takeaway food, I'd recommend subscribing to Ziang's Food Workshop on TH-cam. One of their lessons is how to poach chicken breast to use in Chinese dishes.
Actually, Koreans have a version of a Rose pasta of their own, and they even eat pasta with Kimch, so don't apologize for your version. I will also try it.
looks good i'm going to try this also sent link to my half Thai diL she is going to love it
Tuscan chicken has cream…..and many more Italian recipes…..! 💕
Subbing in anchovies for the pork might be delicious, and coconut cream for the cream.
A "grandma's trick" to poach things (no: I'm not a nana and will never be one): cooking things on a dish plate. You put a dish plate in your pot, before anything. When you put in your piece of meat, it'll never get in contact with the hot bottom of the pot. It will only experience the temperature of the liquid.
Just makes it safer to come to such a result.
Do you see the Italian cooking police at your door yet, Marion? Just take a quick peek through your windows 🤣🤣
🤣🤣🤣 I’m on their watch list always 👀
Hi Marion! Love this new recipe and can't wait to try it. About shredding the chicken, I've also used a hand mixer! Works wonders for getting cooked chicken shredded within minutes and is really helpful for large amounts of chicken. Thanks again for the new recipe! Cheers. 😁
Looks good. But not a kale lover, could I swap to spinach or cabbage? 🤔
will try it right now.
Don't be afraid to be “offensive”, this isn't offensive at all, you're doing your own thing and it's visible this recipe is tasty.
Marion's Chicken Pound Town!
Fusion cooking awesome
No one:
Absolutely no one:
Italians: Italian here. Mimimimimi (writes something no one cares to read)
What's a good sub for pork in this recipe???
Pestle-Pounded Poultry with Pasta & Gochujang!
Well I know what I'm making this week
Vincenzo is having a stroke! This looks really lovely to me.
I think I've made him die a million times over Ahahaaaa. My poor friend Vincenzo!
Made this for supper last night. It was delicious. And.......leftovers!!!
You are "massaging" the chicken Marion 😂
The sheerp spark in her eyes when she talks about offending Italy 😂
As you use cups as a unit of measurement, which cups do you use? Amarican, Brittain or European cups? In other words, how many ML is in your cup? Before I jump into this adventure, I need to know this. 😉
So you won't get an answer to a serious question here. It's probably just intended for everything else. 🤔
Like the cat reaction 😆 👍.
I know not ideal but can I reheat leftovers..still tastes good ? Has anyone tried reheating
This poaching and shredding technique worked like a charm that did indeed produce very tender and juicy chicken breasts. Definitely my go-to from now on. Thanks for so many entertaining videos and delicious recipes. Your recipes are accessible and presented in a way that gives confidence to the home cook.
Creamy miso pasta is good too.
I can taste it already!!?
Will try this soon. Also do not worry about what someome thinks how you make food. Italians love to over react how people use pasta and its dumb