Does anyone have a recipe similar to yellow cab's charlie chan chicken pasta?

This dish is incredibly simple and easy.





2 tablespoons olive oil, divided


2 skinless, boneless chicken breast halves, cut into 1-inch cubes


1 carrot, sliced into 1/4-inch pieces


1 (10-ounces) package frozen broccoli florets, thawed


2 cloves of garlic, minced


12 ounces angel hair pasta


2/3 cup chicken broth


1 teaspoon dried basil


1/4 cup grated Parmesan cheese





Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook, stirring until chicken is cooked through (no longer pink), about 7 minutes. Remove from skillet and drain on paper towels.





Heat remaining oil in the same skillet. Begin heating water for the pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.





Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.





Drain pasta. Place in a large serving bowl. Top with chicken and vegtable mixture.Does anyone have a recipe similar to yellow cab's charlie chan chicken pasta?
Mandarin Noodles


Serving Size : 6 Preparation Time :0:30Categories : Vegetables Vegetarian Chinese Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine or dry sherry 3 tablespoons light soy sauce 1 teaspoon sugar or honey 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper -- in 1/2 inch cubes 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained 2 cups bean sprouts 1 scallion -- thinly sliced


Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.





Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.





Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.





NOTES : Because of the chili paste in the sauce, this is a rather hot dish. If you prefer less spicy food, cut down on the chili paste or leave it out entirely...the noodles are still delicious without it.