Instructions: Put water on to boil to cook the pasta. Break spaghetti strands in half; add to the pot of boiling water. Cook and drain.

Meanwhile, thinly slice the chicken breast on a diagonal to make bite-sized medallions. Set aside to thaw between paper towels. Break the green beans into bite-sized pieces. Set aside. Mince the garlic cloves.

Heat a large sauce pan with a non-stick surface over a high setting. Add half the oil and swirl the pan to heat and spread the oil. Add the almonds and lightly brown. Add the garlic, green beans, and chervil. Stir to combine and season with a few grindings of salt and pepper. Continue to stir-fry until the beans are heated through. Transfer the bean mixture to a plate.

Return pan to the burner; add the rest of the oil. When hot, stir-fry the chicken pieces until they are no longer pink. Reduce heat. Add a sprinkling of salt and pepper. Stir in the shiitake mushroom sauce and about 1/4 cup of water from the pasta pot. Stir to heat through. Add the bean mixture to the pan and stir to combine. Add the drained spaghetti to the pan and stir to coat. Garnish and serve at once.

NOTES : What is it about chicken, pasta, ginger-mushroom sauce and nuts that is so addictive? Its the same combination that keeps us eating Chinese noodle salad. This dish was easy and fast meal to

PANTRY

NOTE: Several companies bottle an Asian shiitake mushroom sauce made with ginger, soy, oil and vinegar and seasonings.

Trader Joes, Annie Chung, Persimmon Hill, Jo San and others. It might be called mushroom stir-fry sauce. Its used here as a stir-fry sauce.

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