Chicken Breast with Shiitake Mushrooms and Noodles
Bring the chicken broth to a boil, add the chicken breasts, cover and let simmer gently for about 8 minutes over low heat.
Cook the linguine in plenty of salted water until al dente.
Rinse the chile pepper, cut in half lengthwise, remove the seeds, remove all the white membranes and very finely chop.
Trim the mushrooms and cut smaller if necessary. Rinse, trim and cut the white and light green parts of the scallions diagonally into about 1 cm (approximately 1/2 inch) wide pieces.
Stir-fry the mushrooms and scallions in hot oil 2-3 minutes, season with salt and pepper and pour in about 100 ml (approximately 1/2 cup of chicken broth and soy sauce and bring to a boil.
To serve, place the chicken on a warmed plate and top with the mushroom sauce. Drain the linguine, mix with the chile pepper pieces and serve with the chicken.