Pasta with Tomato and Chicken


4 Servings
  • 18 ounces spaghetti
  • ¼ cup olive oil
  • 4 cloves garlic, cut into halves and crushed
  • 10 ounces chicken thigh, cut into ½-inch cubes
  • 4 medium tomatoes, cut into wedges
  • 4 packets Kayanoya Original Mushroom Stock Powder (remove from 4 packets)
  • 1 ounce Parmesan cheese
  • 2 tablespoons Italian parsley, finely chopped


  1. 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.
  2. In a large, deep frying pan, add olive oil and garlic and place on low heat. Cook garlic until lightly golden and fragrant.
  3. Add chicken to pan and stir until all surfaces turn white. Add tomato and cook for 3 minutes, crushing with spatula. Pour in all Mushroom Stock Powder, mix, and cook over low heat for 5 minutes
  4. Add pasta and Parmesan cheese to frying pan and toss over medium heat. Add pasta water as desired.
  5. Place desired amounts on plates and garnish with parsley. Sprinkle on added Parmesan cheese to taste.

Used in this Recipe