Chinese Chicken Pasta (Lhj)
Submitted by missagnes
Hot spaghetti tossed with sauteed shiitake mushrooms, fresh ginger, cooked chicken, and wilted spinach in a soy sauce, sesame oil, and chicken broth sauce. A 30-minute Asian-fusion pasta dinner.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minEast meets West in a single skillet, and the result is one of those 30-minute dinners you’ll find yourself making on repeat.
Shiitake mushrooms get sauteed until they concentrate and turn meaty, then ginger and garlic hit the pan for a quick, fragrant bloom.
Chicken broth, soy sauce, and a drizzle of toasted sesame oil come together into a light sauce that clings to every strand of spaghetti.
Cooked chicken, scallions, and a big pile of fresh spinach get tossed in at the end, wilting right into the hot pasta.
Kitchen Tips
- Remove the shiitake stems entirely. They’re too tough to eat and won’t soften during the quick cook.
- Use leftover chicken or a store-bought rotisserie to keep this a true 30-minute meal.
- Toss the spinach with the pasta while it’s still piping hot. The residual heat is enough to wilt it without turning it soggy.
- Reserve a cup of pasta cooking water before draining. A splash helps loosen the sauce if the pasta absorbs too much.
Ingredients
Directions
Heat vegetable oil in large skillet over medium-high heat.
Add mushrooms; cook 5 minutes.
Add ginger and garlic; cook 1 minute more.
Add chicken broth, soy sauce, sesame oil and pepper; bring to boil and cook 1 minute.
Add cooked chicken, green onions and spinach.
Toss with hot pasta.
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