Get the Recipe
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.