Chicken Breast with Shiitake and Linguine

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
• ground pepper
• 200 g linguine

Instructions

1. 1.

   Bring the poultry broth to a boil, add the chicken breast fillets and simmer gently covered for about 8 minutes on low heat.

2. 2.

   Cook the linguine in plenty of boiling salted water until al dente.

3. 3.

   Wash the chili pepper, slit it lengthwise, deseed, remove all white membranes, and finely dice.

4. 4.

   Clean the mushrooms and cut them smaller if needed. Wash the spring onions, trim them, and slice the white and light green parts diagonally into about 1 cm wide pieces.

5. 5.

   Sauté the mushrooms and spring onions in hot oil for 2–3 minutes, season with salt and pepper, add about 100 ml of the chicken broth and soy sauce, and bring to a quick boil.

6. 6.

   For serving place the meat on warmed plates and pour the mushroom sauce over it. Drain the linguine, mix with the chili cubes, and arrange alongside.