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🍝 Chicken breast with shiitake mushrooms and noodles

840 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (skinless)
• 400 ml poultry broth (instant)
• 100 g shiitake mushrooms
• 1 chili pepper
• 0.5 bunch spring onions
• 2 tbsp oil
• 3 tbsp soy sauce
• salt
• pepper (from the mill)
• 200 g linguine

Instructions

1. 1. Bring the poultry broth to a boil in a pot.
2. 2. Place the chicken breast fillets into the boiling broth.
3. 3. Reduce the heat to a low setting.
4. 4. Cover the pot with a lid.
5. 5. Let the meat simmer gently for approx. 8 minutes.
6. 6. Fill a large pot with water and salt it generously.
7. 7. Bring the salted water to a boil.
8. 8. Add the linguine noodles to the boiling water.
9. 9. Cook the noodles until al dente (firm to the bite).
10. 10. Rinse the chili pepper under running water.
11. 11. Slice the chili pepper lengthwise.
12. 12. Remove the seeds and the white inner membranes from the pod.
13. 13. Dice the chili pepper very finely.
14. 14. Clean the shiitake mushrooms of dirt or debris.
15. 15. Cut the mushrooms into smaller pieces if necessary.
16. 16. Wash the spring onions and remove any dry tips.
17. 17. Slice the white and light green parts of the spring onions diagonally into approx. 1 cm wide pieces.
18. 18. Heat oil in a frying pan.
19. 19. Fry the mushrooms and spring onions in the hot oil for 2 to 3 minutes.
20. 20. Season the mixture with salt and pepper.
21. 21. Pour approx. 100 ml of the chicken broth over the mushrooms.
22. 22. Add the soy sauce.
23. 23. Bring the sauce to a brief boil.
24. 24. Remove the chicken breast fillets from the broth.
25. 25. Place the fillets onto pre-warmed plates.
26. 26. Distribute the mushroom sauce evenly over the meat.
27. 27. Drain the cooked linguine noodles.
28. 28. Mix the drained noodles with the finely diced chili pieces.
29. 29. Serve the noodles alongside the meat.

Nutrition per serving

• kcal: 840
• Protein: 74 g · Fett/Fat: 24 g · Carbs: 83 g