Name: Umami-Fusion Crispy Chicken Pasta with Miso-Soy Béchamel and Provençal Vegetables
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 grams pâtes (linguine or fettuccine); 2 chicken breasts (approximately 300 grams total), pounded thin; 1 cup all-purpose flour (for breading); 2 large eggs (beaten); 1 cup panko breadcrumbs (or use poulet pané pre-breaded); 150 grams lardons (diced bacon, cut into small pieces); 400 grams ratatouille à la provençale; 200 grams courgette à la provençale (zucchini in Provençal style); 150 grams tomate cerise (cherry tomatoes, halved); 400 milliliters crèmes fraîches liquides (liquid heavy cream); 100 grams beurre (butter); 3 tablespoons béchamel sauce (prepared); 3 tablespoons sauce soja (soy sauce); 2 tablespoons miso paste (white or red, dissolved in warm water); 100 grams gruyère (grated); 3 cloves garlic (minced); 2 tablespoons olive oil (for cooking chicken); 1 tablespoon sesame oil (for finishing); 1 teaspoon ginger (fresh, minced); 1 teaspoon sriracha or chili paste (Thai-inspired heat); Salt and black pepper to taste; Fresh basil and parsley (for garnish, approximately 15 grams total)

Umami-Fusion Crispy Chicken Pasta with Miso-Soy Béchamel and Provençal Vegetables

A bold multi-continental fusion dish featuring crispy breaded chicken served over Italian pasta, bathed in a luxurious French béchamel infused with Japanese miso and Chinese soy sauce, topped with Spanish-Mediterranean roasted vegetables and Korean-inspired crispy lardons. This dish harmonizes the umami richness of Asian flavors with European comfort food traditions.

55 min

Medium

4 servings

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Taste Profile

Sweet2/10

Salty7/10

Sour3/10

Umami9/10

Spicy2/10

🥄 Texture

Crispy panko-breaded chicken provides a crunchy exterior with a tender, juicy interior. The pasta is rich and silky from the miso-soy béchamel, contrasted by crisp lardons and soft Provençal vegetables for a varied mouthfeel.

👃 Aroma

Buttery, garlicky and ginger-scented top notes combine with deep savory miso-soy and smoky bacon aromas. A finishing hint of sesame oil and fresh basil/parsley adds a light nutty and herbal lift.

🍷 Pairs Well With

Medium-bodied oaked Chardonnay or Viognier to match the cream and umami; alternately a light Pinot Noir or an amber ale for red/meat affinity; for a non-alcoholic option, cold roasted barley tea or unsweetened iced green tea.

🥗 Side Dishes

Peppery arugula salad with lemon vinaigrette to cut richness; crusty baguette or garlic bread for mopping sauce; quick pickles or a small serving of kimchi to add bright acidity and contrast.

Ingredients(22 items)

1400 grams pâtes (linguine or fettuccine)

22 chicken breasts (approximately 300 grams total), pounded thin

31 cup all-purpose flour (for breading)

42 large eggs (beaten)

51 cup panko breadcrumbs (or use poulet pané pre-breaded)

6150 grams lardons (diced bacon, cut into small pieces)

7400 grams ratatouille à la provençale

8200 grams courgette à la provençale (zucchini in Provençal style)

9150 grams tomate cerise (cherry tomatoes, halved)

10400 milliliters crèmes fraîches liquides (liquid heavy cream)

11100 grams beurre (butter)

123 tablespoons béchamel sauce (prepared)

133 tablespoons sauce soja (soy sauce)

142 tablespoons miso paste (white or red, dissolved in warm water)

15100 grams gruyère (grated)

163 cloves garlic (minced)

172 tablespoons olive oil (for cooking chicken)

181 tablespoon sesame oil (for finishing)

191 teaspoon ginger (fresh, minced)

201 teaspoon sriracha or chili paste (Thai-inspired heat)

21Salt and black pepper to taste

22Fresh basil and parsley (for garnish, approximately 15 grams total)

Instructions

Prepare the chicken: Pat dry the pounded chicken breasts with paper towels. Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs respectively. Season the flour with salt and pepper. Coat each chicken breast in flour, then egg, then breadcrumbs. Set aside on a plate.

Cook the lardons: In a large skillet over medium-high heat, cook the diced lardons until crispy (approximately 5-7 minutes). Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the rendered bacon fat in the pan.

Sear the chicken: Add 1 tablespoon olive oil to the bacon fat in the skillet. Once hot, carefully place the breaded chicken breasts in the pan. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a cutting board and slice into strips. Set aside.

Prepare the Provençal vegetables: In the same skillet, add the ratatouille à la provençale and courgette à la provençale. Sauté over medium heat for 3-4 minutes, stirring occasionally. Add the halved cherry tomatoes and cook for another 2 minutes. Season with salt and pepper. Transfer to a bowl and keep warm.

Cook the pasta: Bring a large pot of salted water to a boil. Add the pâtes and cook according to package directions until al dente (typically 9-12 minutes). Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

Prepare the Miso-Soy Béchamel: In a medium saucepan, melt 100 grams of butter over medium heat. Add minced garlic and ginger, stirring for 1 minute until fragrant. Add the prepared béchamel sauce and whisk to combine. In a small bowl, dissolve the miso paste in 3 tablespoons of warm water. Slowly whisk the miso mixture into the béchamel. Add the soy sauce and sriracha, whisking until smooth and fully incorporated. Stir in the liquid heavy cream and bring to a gentle simmer. Season with salt and pepper to taste. The sauce should be creamy and rich with umami depth.

Combine the pasta and sauce: Add the cooked pasta to the Miso-Soy Béchamel sauce, tossing gently to coat. If the sauce is too thick, add reserved pasta water one tablespoon at a time until reaching desired consistency. Fold in the crispy lardons and half of the grated gruyère.

Plate and finish: Divide the pasta mixture among four serving bowls or plates. Top each portion with sliced crispy chicken breast, a generous helping of the Provençal vegetable mixture, and the remaining grated gruyère. Drizzle with sesame oil and garnish with fresh basil and parsley. Serve immediately while hot.

Optional enhancement: For extra texture and Korean-inspired finishing, sprinkle toasted sesame seeds and a pinch of Korean red pepper flakes (gochugaru) on top before serving.