1 package whole wheat noodles

2-4 Tbsp extra-virgin olive oil

4-6 chicken breasts (one breast per person)Asian Lemon Chicken Pasta

ground black pepper and salt to taste

1 sliced onion

4-8 oz sliced shiitake mushrooms

2-3 lemons

1-2 cloves grated garlic

½ – 1 inch grated ginger

2-4 Tbsp soy sauce

1-2 tsp sesame seed oil

2-3 Tbsp sesame seeds

2-3 green onions, chopped diagonally into ½ – 1-inch pieces.



  1. In a pasta pot/stockpot on stovetop, bring pasta to boil in water on high heat until al dente (almost done).  Optionally, add salt to water to flavor pasta when water starts to boil.
  2. While pasta is cooking, heat 1-2 Tbsp extra-virgin olive oil in a skillet on stovetop over medium-high to high heat. When oil is hot, brown chicken in skillet, turning only when chicken pieces release themselves. Flavor with salt and pepper. Once brown, remove and set aside.
  3. In the same skillet over medium-high to high heat, add 1-2 Tbsp extra-virgin olive oil, along with mushrooms and onion. Sauté until onion is translucent.
  4. After veggies are sautéed, add chicken back in, along with lemon juice, garlic, ginger, soy sauce, sesame seed oil, and sesame seeds.  Mix well.
  5. When noodles are al dente, drain water. Add noodles to skillet with chicken and vegetables. Stir and combine well. Mix in green onion. Serves 4-6 people.



Original Ingredient:

Replace With:

whole wheat noodles

brown rice pasta, semolina pasta, or any type of spaghetti pasta

extra-virgin olive oil

canola oil, coconut oil, vegetable oil, melted butter/margarine, or non-hydrogenated non-dairy butter

chicken breasts

boneless chicken thighs, steak, pork loin, tofu, or mushrooms only


any type of onion

shiitake mushrooms

any type of mushrooms




⅛ – ¼ tsp garlic powder or 1 tsp minced garlic

ginger root

galangal or leave out

soy sauce

Shoyu soy sauce, gluten-free soy sauce, tamari sauce, or teriyaki sauce

green onions

¼ – ⅓ large container chives (chopped)