Chicken Chunks Pasta with Kesong Puti
This chicken pasta dish is combined with kesong puti, a local white cheese made from curd fresh milk of cow or carabao. Looks like it is adapted from Mediterranean cuisine because the kesong puti is very similar to feta cheese which is mostly used in Greek or Turkish dishes. Cooking is also straightforward and if you have already cooked spaghetti or any other pasta, then cooking this dish is a breeze. And with regards to marinating the kesong puti, it can be marinated a day ahead or several hours before serving to give it time to absorb the flavor of herbs and tomato paste.
For the marinated kesong puti:
1 Tbsp tomato paste
2 tsp. chopped fresh basil leaves
1/4 tsp. salt, optional
1/2 cup extra virgin olive oil or corn oil
2 packs kesong puti, sliced into 1/2 inch cubes
For the pasta sauce:
2 Tbsp. extra virgin olive oil
2 Tbsp. minced garlic
156 gram canned chicken chunks in water, drained and cut into smaller chunks
1 medium size white onion, diced
1 medium red bell peppers, diced
1 stalk onion leek, sliced
250 gram pack spaghetti sauce, three cheese flavor
1/4 tsp. salt
1 Tbsp sugar
500 gram pack pasta, cooked as per package directions
How to prepare the marinated kesong puti:
- In a small bowl, mix together tomato paste and basil leaves.
- If kesong puti is bland, add salt to tomato paste. Pour olive oil and kesong puti.
- Stir gently to coat the kesong puti. Set aside in the refrigerator.
How to make the pasta sauce:
- Heat olive oil in a wide saucepan. Saute garlic until lightly browned.
- Add chicken chunks, onions, bell peppers and leeks and continue sauteing until onions are limp and transparent.
- Pour in spaghetti sauce and let simmer gently over low heat for 10 minutes.
- Season with salt and sugar, if desired. To serve: Pour sauce over cooked paste. Top with kesong puti.