Chicken Inasal Carbonara Recipe

Transform leftover chicken inasal into a delicious spaghetti!

Categories Pasta/Noodles, Chicken, Del Monte Spaghetti Sauce
Preparation Time15 min.
Cooking Time16 mins.
Number of Servings 4


    • 1/4 cup oil
    • 1 tsp atsuete seeds
    • 2 Tbsp garlic, minced
    • 1 cup chicken inasal, store-bought, shredded with skin
    • 1 pouch DEL MONTE Carbonara Sauce (200g)
    • 1/2 cup water
    • 2 tsp calamansi juice
    • 1/4 tsp salt
    • 1/4 tsp pepper, black
    • 1 pack DEL MONTE Spaghetti (175g), cooked

Cooking Tools Needed

    • Chopping Board
    • Measuring Cups
    • Measuring Spoon
    • Rubber Spatula
    • Scissors
    • Strainer

Cooking Skills Needed

    • Chopping
    • Sautéing
    • Simmering


1. Sauté the atsuete seed in the oil. Remove the seeds from the pan then sauté the garlic in the atsuete oil until golden brown. Add the shredded chicken and sauté.
2. Pour the DEL MONTE Carbonara Sauce.
3. Mix in the water, calamansi juice, salt, and pepepr. Simmer for 3 minutes then pour over the cooked pasta.

Chef's Tip

Place the atsuete in a pan with cold oil. Slowly heat the pan to infuse the oil with atsuete. Allow the atsuete to sizzle then when the oil has turned a vibrant color then discard the seeds. This method extracts more color from the atsuete as well as a deeper atsuete flavor.


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