This week I was craving chicken with pasta. But what else to flavor it with? I scurried down the block to my local market and roamed the produce aisles looking for inspiration. I usually think Italian when I make pasta, but since the market mostly sells Asian food, I needed to think out of the box—and quickly. In the cramped, 24-7 bustling market, there's not much room or time for pondering and lingering. I grabbed a few bags of mushrooms—shiitake, oyster, and white beech—and a few bunches of nice looking green onions, and got out of the way of the Singaporean aunties.
Once I got home I had to figure out this dish. Cooking down the mushrooms was the first step, which I did with a small amount of garlic for flavor. Next, I added chicken broth, scraping up the tasty browned bits of mushrooms from the bottom of the pan. Then went in thinly sliced chicken and the green onions, which I cooked until just wilted. A final drizzle of sesame oil tied it all together before tossing with my fresh cooked bow tie pasta. This isn't a saucy dish (add a bit of cream if you prefer)—it's more like a warm pasta salad, light but still satisfying, and with a whisper of Asian flavor.
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About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog, shophousecook.com, or follow her on Twitter @yvonneruperti.