Ingredients

• 8 ounces linguine pasta
• 4 tablespoons salted butter
• 0.25 cups panko breadcrumbs
• 0.13 teaspoons kosher salt
• 1 pinch red pepper flakes
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 0.13 cups low-sodium soy sauce
• salt and freshly ground black pepper to taste
• 0.25 cups grated Parmesan cheese
• 0.5 cups cooked chicken
• 2 greens onions
• 0.5 bunches cilantro , leaves only

Instructions

1. 1 Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until barely tender with a bite, 8 to 10 minutes, or about 1 minute less than recommended time. Drain and set aside.
2. 2 Meanwhile, in a saucepan, melt 1 tablespoon butter. Add panko, kosher salt, and pepper flakes. Stir frequently until breadcrumbs are a nice, soft golden brown, about 3 minutes. Remove breadcrumbs to a small bowl; set aside. Wipe out the saucepan and return to the stovetop.
3. 3 Melt remaining butter in the saucepan. Add garlic paste and ginger paste and cook for a few seconds. Pour in soy sauce; season with black pepper. Stir, then slowly add in the Parmesan cheese, stirring to prevent clumping. Add chicken to the sauce and cook until heated through, about 3 minutes.
4. 4 Add pasta to the sauce, mix thoroughly, and season with salt or pepper. Serve in bowls with green onion, cilantro, and breadcrumbs on top.

Nutrition per serving