Sesame Chicken Pasta is made easy with rotisserie chicken, sugar snap peas, sliced portobello mushrooms all sautéed in a lovely sweet soy sauce and sesame oil! So yum! 😋

I bought 3 packages of pretty portobello mushrooms at The Produce Place and needed to use them. Luckily, all the other ingredients were just hanging out in my fridge and pantry. This recipe works well with substitutions so don’t be afraid to experiment. You could use any type of pasta that appeals to you, switch out the soy sauce for teriyaki, replace the mushrooms with cabbage or use both, toss in baby spinach, leave out the pea pods, etc. If you don’t have stevia, use a 1/4 cup of honey. Make sure to taste as you go and add whatever suits your palate best. The portobellos gave it a lovely dark, smoky flavor.

Sesame Chicken Pasta

12 oz. box bow tie pasta (or any other shape)
2 tbsp extra light olive oil
2 packages fresh portobello mushrooms, sliced
1/4 cup soy sauce
1 tbsp sesame oil
6 packets Stevia sweetener
3 tbsp rice wine (or rice wine vinegar if you prefer)
1/2 rotisserie chicken, remove skin & bones, cut into bite sized pieces
3 tbsp toasted sesame seeds
1 pkg fresh sugar snap peas

Cook pasta according to package directions.

Meanwhile, heat the canola oil on medium-high heat in a large skillet.

Sauté garlic for a minute or so then toss mushrooms in, coat with oil, and cook for a few minutes, stirring frequently.

Add soy sauce and cook over medium heat for 8-10 minutes.

Whisk together the sesame oil, stevia, and rice wine.

Add to mushrooms and continue cooking over medium-low heat.

Add pea pods, sesame seeds, and chicken.

Toss well to coat all the ingredients and continue cooking for a few minutes to heat the peas and chicken through.

Stir in drained pasta.

Remove from heat and serve with extra soy sauce, if desired.

Also tastes great chilled.

My Asian cooking skills have come a long way since I made this dish. For example, we’re loving my Healthy Asian Stir Fry. I’ll be posting my rendition of Chicken Fried Rice soon, and here’s my shortcut version, Rice Cooker “Fried” Rice.

Happy eating! 😊