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Cat's Ear Pasta with Chicken and Portobello Mushrooms


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  • 2 Tbs. soy sauce
  • 3 Tbs. gin
  • 1 egg white, slightly beaten
  • 1 tsp. cornstarch
  • 1/2 lb. boneless skinless chicken breasts, cut into 1/8 in. matchstick strips
  • 3/4 lb. orecchiette
  • 1 cup chicken broth
  • 1/2 cup cooking oil
  • 1/2 lb. portobello mushrooms, discard stems, caps cut in half then thin slices
  • 1/2 head green cabbage, shredded
  • 3 shallots, cut into thin slices
  • 3 scallions, cut into 2 inch lengths
  • 1 tomato, seeded and diced
  • 1 tsp. salt
  • 1/4 tsp. black pepper



Step 1

In a medium bowl, combine the soy sauce, gin, egg white, and cornstarch. Add the chicken and toss. Cook the orecchiette in boiling, salted water until just done. Drain, and toss with 1/2 cup of the chicken stock. In a large non-stick frying pan, heat the oil over moderate heat. Add the chicken mixture and stir fry for 3 minutes. Add the mushrooms and shallots and stir fry until the mushrooms are soft, about 5 minutes. Add the pasta and remaining 1/2 cup stock. Cook until liquid is absorbed, about 3 minutes. Add the cabbage, scallions, tomato, salt and pepper. Cook, stirring, until the cabbage softens slightly, about 2 minutes. Serve at once.

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