Simple, Tasty and Different : Creamy Miso Chicken Pasta

what is miso?

Made from fermented soybeans, Miso is a thick paste-like substance. It is brown in color and tastes pleasantly salty and tangy on its own. Miso has a surprisingly low salt use of Miso is in Japanese-style Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets.

Often called “soybean paste” by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years. More and more, however, the salty taste and buttery texture of Miso is becoming popular in the west, as a favorite ingredient in a range of recipes.

Miso is manufactured by adding a yeast mold known as koji to soybeans and other ingredients, and allowing them to ferment. The fermentation time, ranges from weeks to years, depending upon the specific type of Miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to that of butter.

The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the fermentation process. Miso ranges in color from white to brown. The lighter varieties are less salty and more mellow in flavor, while the darker ones are saltier and have a more intense flavor.

how to make creamy miso chicken pasta

Here’s what you’re going to need:

…and for the sauce:

Bring a large pot of salted water to the boil, and then cook 1 pound of pasta according to package directions. About four minutes before the pasta is done, add some broccoli florets to the hot water. While the pasta cooks, you can cook the chicken and make the miso sauce.

Cut two boneless, skinless chicken breasts into 1-inch pieces then season with salt and freshly ground black pepper.

Add olive oil to a large skillet over medium-high heat. Then, add the chicken until cooked through and browned on all sides.

Remove the chicken from the pan and turn the heat to low. Add butter to the pan, once the butter melts add the miso. Stir the butter and miso until combined. Now, remove the pan from the heat completely.

Add the Greek yogurt and stir to combine.

When done, drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Then, add the pasta, broccoli and reserved water to the sauce.

Now, add some shredded Parmigiano-Reggiano cheese.

Add the chicken then use tongs or two large spoons to toss the pasta.

Serve the pasta with a handful of finely sliced green onions sprinkled on top.

creamy miso chicken pasta recipe

Servings: serves 4 - 6 Prep Time: 10 minutes Cook Time: 20 minutes

A light pasta with broccoli, sautéed chicken and a secret ingredient, miso.

If you don't have Miso & Easy product, substitute with traditional miso paste, add 2 tablespoons to 1 tablespoon of water in order to loosen the paste. Since traditional miso paste can be saltier, add 1 tablespoon of thinned miso to begin with, taste the final sauce and add additional miso to taste.

ingredients:

1 pound pasta2 cups broccoli florets2 tablespoons olive oil2 boneless skinless chicken breasts, cut into 1-inch pieces2 tablespoons unsalted butter2 tablespoons Miso & Easy or see above for miso paste substitution1 1/2 cups Greek yogurt1/2 cup shredded Parmigiano-Reggiano cheese2 green onions, finely slicedsalt and pepper

directions:

1) Bring a large pot of salted water to the boil and cook pasta according to package directions. Four minutes before the pasta is done, add broccoli florets.
2) In the meantime, season chicken with salt and pepper. Add olive oil to a large skillet over medium-high heat, add chicken and cook until browned on all sides and cooked through, about 6 minutes.
3) Remove chicken, turn heat to low then add butter to skillet. Once melted, remove pan from heat and add miso, whisk until butter and miso come together then add Greek yogurt, stir to combine.
4) Drain pasta, reserving 1/4 cup of the pasta cooking water.
5) Add pasta, reserved pasta cooking water, Parmigiano-Reggiano cheese and chicken then toss. Garnish with green onions.