Miso-Yogurt Chicken Pasta

September 6, 2016


Author Notes: I discovered this recipe from the Miso Masters brand, when looking for ways to use up a tub of white miso paste. The creamy sauce uses Greek yogurt with a little butter for a luxurious texture, and the addition of Parmesan and miso give a wonderful savory/saltiness to the pasta. Feel free to add any vegetables you like—toss them in with the pasta a few minutes before it finishes cooking.Posie (Harwood) Brien

Serves: 6

Ingredients

  • 1 pound dried pasta, preferably a thin shape like lo mein or spaghetti
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons unsalted butter
  • 2 tablespoons white miso paste
  • 1 1/2 cups plain Greek yogurt
  • 1/2 cup freshly grated Parmesan cheese
In This Recipe

Directions

  1. Bring a large pot of salted water to boil. Add the pasta and cook until just al dente. When cooked, drain the pasta, reserving 1 cup of the pasta cooking liquid, and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Cut the chicken into 1-inch cubes, and season with salt and pepper.
  3. Add the chicken to the skillet and cook until browned and cooked through. Transfer the cooked chicken to a plate.
  4. Whisk the yogurt into the miso/butter mixture until smooth.
  5. Add the cooked chicken back to the pan with the sauce. Whisk in 1/2 cup of the reserved pasta cooking water (more if needed, if the sauce seems too thick for your liking), then add the cooked pasta to the pan (if your skillet isn't big enough, add it all to a large bowl) and toss to coat.
  6. Top the pasta with the Parmesan and serve.

More Great Recipes:
Pasta|Yogurt|Miso|Chicken|Serves a Crowd|Weeknight Cooking|Entree

Reviews (7) Questions (0)

7 Reviews

don November 13, 2018
So quick and easy and so incredibly delicious.
 
lailabondi March 13, 2018
I wanted to love this but I didn't. Kind of bland. I won't make it again.
 
B September 19, 2016
Is there a step missing? How do I get the miso/butter mixture?
 
Uncle U. September 19, 2016
Great question. Personally, I'd melt the butter a bit, until liquid, then whisk in the miss paste to soften it a bit, then add the yogurt, so you can her a smooth consistency. I can't wait to try it. Let me know if it works!
 
Uncle U. September 11, 2016
I wonder, do the propiotics from the wild food remain alive?
 
Natalie R. September 11, 2016
It will if the sauce reaches 115 F/46 C. Since pans vary greatly in how well they hold heat, it's not possible to say whether or not there will be any probiotics left if you turn the heat off or even remove the pan from the burner before adding the sauce. I think the recipe looks worthwhile, regardless. Hopefully I can make it soon. It sounds like it would be wonderful with roasted broccoli.
 
Uncle U. September 12, 2016
Ah! Thanks for the reply. That's what I thought! the roasted broccoli, in fact any roasted brassica would be amazing with this! Great idea! Can smell it just sitting here!