This recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Poached chicken breast pasta salad
 
3 tablespoons olive oil
4 cups shitaki caps, sliced
1 2-inch piece grated ginger
6 cloves garlic, minced
1 cup coconut milk
1 cup water
8 chicken cutlets, left thick
1/4 cup cilantro, minced
6 scallions, sliced very thin
4 cups soy bean sprouts (or other sprouts if soybean sprouts are hard to find)

1 pound soba noodles (health food stores), boiled 3-4 minutes (no longer!) and drained*

Heat the oil in a large skillet. Add the mushrooms and saute until liquids evaporate. Reduce the heat to medium, and add the curry, turmeric, ginger and garlic. Saute one more minute, only until fragrant. Add the coconut milk, water and chicken, and bring to a boil. Reduce the heat to medium and cook, covered, 20 minutes. Transfer the cutlets to a platter and cut on a bias. Transfer the cooking liquids, the cilantro, scallions, sprouts, noodles and sliced chicken to a platter, and toss thoroughly. Serve at room temperature.

*For gluten-free try Eden brand soba noodles, which are 100% buckwheat, or swap for your favorite gf noodles.

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