Asian Chicken & Portobello Mushroom Pasta

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When you’re hungry for something with an Asian taste that’s super simple to prepare, this will do the trick. 😋👍

Asian Chicken & Portobello Mushroom Pasta | Culinary CraftinessI 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.

Asian Chicken & Portobello Mushroom Pasta

12 oz. box bow tie pasta
2 Tbsp. canola oil
2 packages fresh portobello mushrooms, sliced
1/4 cup soy sauce
1/4 cup sesame oil
6 packets Stevia sweetener
3 tablespoons rice wine (or rice wine vinegar if you prefer)
1/2 rotisserie chicken, remove skin & bones, cut into bite sized pieces
3 tablespoons toasted sesame seeds
1 package 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.

Asian Chicken & Portobello Mushroom Pasta

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 4 servings

Asian Chicken & Portobello Mushroom Pasta

Created by Melissa Woolard | Culinary Craftiness

Ingredients

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

Instructions

  1. Cook pasta according to package directions.
  2. Meanwhile, heat the canola oil on medium-high heat in a large skillet.
  3. Sauté garlic for a minute or so then toss mushrooms in, coat with oil, and cook for a few minutes, stirring frequently.
  4. Add soy sauce and cook over medium heat for 8-10 minutes.
  5. Whisk together the sesame oil, stevia, and rice wine.
  6. Add to mushrooms and continue cooking over medium-low heat.
  7. Add pea pods, sesame seeds, and chicken.
  8. Toss well to coat all the ingredients and continue cooking for a few minutes to heat the peas and chicken through.
  9. Stir in drained pasta.
  10. Remove from heat and serve with extra soy sauce, if desired.
  11. Also tastes great chilled.
https://culinarycraftiness.com/asian-chicken-portobello-mushroom-pasta/

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