Peeled Chili Chicken Pasta

Prepare all ingredients.

Cut the chicken tenders into strips and mix with the marinade. Let it marinate for 10 minutes and set aside.

Bring a pot of water to a boil and add 2 teaspoons of salt. Cook the pasta over high heat for 2 minutes less than the package instructions. Once done, plunge the noodles into ice water to cool, then drain and set aside.

Sear the chicken tenders over low heat until golden brown, then flip them over. Add the onion and minced garlic, sauté until fragrant, and stir in the shimeji mushrooms until evenly combined.

Pour the peeled chili chicken broth and 100cc of water into the skillet and bring to a boil. Add the pasta and toss well until the sauce has thickened and coated the noodles. Serve and enjoy!