Pasta with Tomato & Chicken

Pasta with Tomato & Chicken


4 Servings

  • 18 ounces dry spaghetti

  • ¼ cup olive oil

  • 4 cloves garlic, cut into halves and crushed with the side of a cooking knife

  • 10 ounces chicken thigh, cut into ½-inch cubes

  • 4 medium size tomatoes, cut into wedges

  • 4 sachets Kayanoya Original Mushroom Stock Powder, removed from the sachets

  • 1 ounce Parmesan cheese 

  • 2 tablespoons Italian parsley, chopped fine

    • 01

      Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta following the instructions on the package of the product. Drain the pasta and reserve about ½ cup of the pasta cooking water in a cup.

    • 02

      In a large and deep skillet add the olive oil and garlic and place it over low heat. Cook the garlic until it is lightly golden and fragrant.

    • 03

      Add the chicken to the skillet and cook, stirring, until the outside turns to white. Add the tomato and cook for 3 minutes. During cooking of the tomato crush it with a spatula. Add the Kayanoya Original Mushroom Stock Powder and cook the mixture over low heat for 5 minutes.

    • 04

      Add the cooked & drained pasta and Parmesan cheese to the skillet and toss the pasta over medium heat with the chicken and tomato sauce. Add the reserved pasta cooking liquid if needed.

    • 05

      Divide the pasta, chicken & tomato sauce into four pasta serving bowls. Sprinkle over the parsley over each portion. Sprinkle additional Parmesan cheese if desired.

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