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
pound dried pasta, preferably a thin shape like lo mein or spaghetti
tablespoons olive oil
boneless, skinless chicken breasts
tablespoons unsalted butter
tablespoons white miso paste
cups plain Greek yogurt
cup freshly grated Parmesan cheese
- 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.
- Heat the olive oil in a large skillet over medium heat. Cut the chicken into 1-inch cubes, and season with salt and pepper.
- Add the chicken to the skillet and cook until browned and cooked through. Transfer the cooked chicken to a plate.
- Whisk the yogurt into the miso/butter mixture until smooth.
- 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.
- Top the pasta with the Parmesan and serve.
- This recipe is a Community Pick!