Miso Chicken Alfredo
Miso, a traditional Japanese seasoning produced by fermenting soybeans, giving off this salty, umami, rich and just flavourful paste. You commonly enjoy this bean paste as a soup, with a little bit of tofu, seaweed and spring onions. BUTTT who could ever imagine using miso paste to level up your humble chicken alfredo?
Well I can! and let me share with you how a little spoon full of this miso paste will instantly bring more depth of flavour, umami, funk and just make your classic alfredo all that much more interesting and yummy. It may sound weird at first but I guarantee you this little change will yield a quick, easy and delicious pasta meal within minutes.
Start by peeling and mincing 4 cloves of garlic.
Prepare and wash your bok choy.
Chop your chicken into little bite size pieces.
Pasta of Choice
300g Chicken Thighs
1tb Miso Paste
2tb Light Soy Sauce
1tb All Purpose Flour
2 Cups Whole Milk
1tb Sesame Seed Oil
4 Cloves Garlic
In a pan add in a little bit of sesame seed oil and heat to medium high heat. Gently fry your garlic till fragrant then add in your chicken.
As your chicken is frying set your lovely pasta to boil in some boiling salted water according to package instructions.
As your chicken is almost fully cooked add in 1tb of miso paste, your bok choy and mix well.
Add in 1tb of all purpose flour and slowly whisk in 2 cups of milk, till a smooth sauce forms.
Season your sauce with 2tb of light soy sauce and add in your seaweed.
Once the pasta is done add in to your miso cream sauce and mix well. You may want to add in some extra pasta water if the sauce is too thick.
Season with salt and pepper to taste and serve up on a nice big plate for you to enjoy on.