LINGUINE WITH CHILI PESTO

Yield
24 portions
Portion Size
1-1/2 cups
Ingredients: Measure:
Garlic
30 cloves
Thai basil
1-1/2 cups
Thai chilies OR jalapenos, chopped
1 cup
Kosher salt
2 tsp
Olive oil
1/2 cup
Linguine
3 lbs
Chicken or vegetable stock
1-1/2 cups
Wesson® Canola Fry Oil
1/2 cup
Onion, thinly sliced
1 cup
Ground chicken
4-1/2 lbs
2 cups
Oyster sauce
1/2 cup
Fish sauce
1/2 cup
2 cups
4-1/2 cups
Sugar
1/2 cup
Cilantro, chopped
1/2 cup
1-1/2 cups

Directions

  1. Place garlic, basil, chilies and salt in bowl of food processor. Pulse until coarsely chopped. With machine running, slowly drizzle in olive oil. Set pesto aside.

  2. Cook linguine in salted water, drain and toss with stock. Keep warm.

  3. Heat Wesson® Canola Fry Oil in large skillet. Add onion and chicken and stir-fry 3-4 minutes until cooked through. Add Angela Mia® Crushed Tomatoes and cook 2 minutes. Add oyster sauce, fish sauce, Hunt's® Tomato Sauce and sugar. Cook until heated through to blend flavors. Add chopped cilantro.

  4. Combine chicken tomato sauce with linguine. Add 1/2 cup pesto, toss gently and garnish each serving with 1 tablespoon rice noodles. Serve remaining pesto separately, if desired.

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