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