Linguine with Pan-Fried Chicken Breast and Siew Pak Choy

What do you do if you have linguine (a type of pasta), chicken and siew pak choy? Cook them into a dish, of course! It will be handy if you have a can of pasta sauce in your kitchen cabinet.

This dish takes me 1 hour to prepare and cook. I am still an amateur and take a longer time to prepare the ingredients and cook them. Briefly, what I have prepared is pan-fried chicken breast, blanched siew pak choy and pasta sauce. Each can be a dish by itself but this is sort of a fusion dish using western and eastern ingredients. In fact, this is the first time I cooked this dish and I was quite pleased! (I am usually quite fussy over the quality of food I cook. My wife will attest to that!)

Glorious Siew Pak Choy

I hope you will give this dish a try and having learnt it, experiment on your own with the ingredients.

This is my recipe for Linguine with Pan-Fried Chicken Breast and Siew Pak Choy.


  • 250 grammes of linguine (you can use any type of pasta)
  • 1 large chicken breast
  • 200 grammes of siew pak choy (wash and clean)
  • 1 can of button mushrooms (halved)
  • 1 can of Campbells Pasta Sauce (tomato, garlic and basil sauce)
  • 2 large onions (chopped)
  • 5 tablespoons of olive oil
  • 1 tablespoon of palm oil
  • 1 pot of water

Marinade for chicken

  • 1 teaspoon salt
  • 1/4 teaspoon white pepper powder
  • A dash of Lea & Perrins Worcestershire Sauce
  • 1 tablespoon of HP BBQ Sauce
  • A dash of black pepper powder
  • 1 teaspoon of corn flour

Seasoning for tomato-based sauce

  • Salt to taste
  • Black pepper powder to taste


Marinade chicken breast for at least 1 hour or more.

Bring water to boil in a large pot. Add 1 teaspoon of salt and 1 tablespoon of palm oil. Add in the siew pak choy and blanch till the leaves turn dark green / cooked. Remove the leaves and set aside.

Cook the linguine in the pot of water according to directions on packaging. Remove and drain. Set aside and drizzle 2 tablespoons of olive oil over it.

Heat 2 tablespoons of olive oil in frying pan and fry the chicken breast for at least 2 minutes on each side. Ensure chicken breast is thoroughly cooked by piercing the meat with a fork. Clear juice should flow when pierced. Remove from pan to cool. Slice the pan-fried chicken breast.

Heat up 1 tablespoon of olive oil on a sauce pan and saute the onions till translucent. Add button mushrooms and stir well for 2 minutes. Add the pasta sauce and seasoning and bring to boil. Add half-can of water. Cover with lid, reduce heat and simmer for 15 minutes.

Arrange cooked linguine on plate. Place sliced pan-fried chicken breast and siew pak choy to your liking. Pour an appropriate amount of the mushroom tomato pasta sauce over them and serve hot.

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