Pasta with Tomato and Chicken
Ingredients
4 servings
- 1 packet Mushroom Stock Powder
- 280 g of chicken thigh
- 510 g spaghetti
- ¼ cup olive oil
- 20 g of Parmesan cheese
- 4 cloves garlic, cut into halves and crushed
- 4 medium tomatoes, cut into wedges
Directions
- Bring 5 to 6 quarts of water with 3 to 4 tablespoons of salt to a boil. Cook pasta following the instructions on package or to taste. Drain pasta and save app. ½ cup of pasta water.
- In a large, deep frying pan, add olive oil and garlic and place on low heat. Cook garlic until lightly golden and fragrant.
- Add chicken to pan and stir until all surfaces turn white. Add tomato and cook for 3 minutes, crushing with spatula. Pour in all Kayanoya Original Mushroom Stock Powder, mix, and cook over low heat for 5 minutes.
- Add pasta and Parmesan cheese to frying pan and toss over medium heat. Add pasta water as desired.
- Place desired amounts on plates and garnish with parsley. Sprinkle on added Parmesan cheese to taste.
Bon appétit !
Used in this Recipe
Kayanoya Original SHIITAKE Stock Powder (6g packet x 20)
