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Miso Chicken Pasta

Ingredients

Ingredients:
(Serves 2)
1 boneless chicken thigh, skin on
120g dry spiral pasta
2 cloves garlic, minced
½ yellow onion, wedged
50g fresh shiitake mushrooms, sliced
A handful of broccoli florets

Marinate for chicken thigh:
1 TBS miso paste
1 TBS honey
2 tsp cooking sake
Dashes of black pepper

Seasoning:
1 TBS unsalted butter
1 TBS olive oil
½ tsp sugar
60ml pasta water
Gravy from grilled chicken
Salt & Pepper to taste

Method

  1. Place marinated chicken thigh in a heat-proof casserole. Airfry at 150degC for 20 minutes. Slice grilled chicken to cube size when cooled and reserve the gravy from grilling chicken.
  2. Bring a pot of salted water to boil, add in pasta and cook until al-dente, following the package instructions.
  3. Drain and set aside, keep pasta water for later use.
  4. In a pan, add olive oil and fry onion until soften. Add in garlic and fry until fragrant.
  5. Add in broccoli florets, fry for a minute.
  6. Add in shiitake and sugar, continue stirfrying. Add in some pasta water.
  7. Pour in pasta and grilled chicken cubes.
  8. Continue to stir fry, add more pasta water.
  9. Add in butter, toss to mix well.
  10. Season with salt & pepper to taste.
  11. Dish up and enjoy this Asian style pasta!

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