Miso Butter Pastina with Chicken
A creative twist on a comforting Italian classic, this dish combines tiny pastina pasta with a savory miso butter sauce, hints of wild garlic, and perfectly seared chicken breast. It’s a harmonious blend of East and West, offering a rich umami flavor with a fresh, herbaceous kick.
Ingredients
- 2 tbs olive oil
- 2 medium chicken breasts boneless
- 1 cup pastina pasta
- 3 cups chicken broth low sodium
- 2 tbs unsalted butter
- 1 tbs white miso paste
- 1 clove garlic minced
- 1/4 cup wild garlic leaves chopped (or fresh spinach/chives)
- 1/4 cup Parmesan cheese grated (optional)
- to taste salt and black pepper
- 1 tbs fresh parsley
Instructions
- Pat chicken breasts dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side, until cooked through and golden. Remove from skillet and set aside to rest, then slice or dice.
- In the same skillet, add remaining 1 tablespoon olive oil and the pastina. Toast pastina for 2-3 minutes, stirring constantly, until lightly golden.
- Pour in chicken broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for 8-10 minutes, or until pastina is tender and most liquid is absorbed, stirring occasionally.
- While pastina cooks, in a small bowl, whisk together unsalted butter, miso paste, and minced garlic until well combined.
- Once pastina is cooked, stir in the miso butter mixture and chopped wild garlic (or substitute). Cook for another 1-2 minutes until miso is fully incorporated and wild garlic is slightly wilted.
- Stir in grated Parmesan cheese if using. Taste and adjust seasoning as needed.
- Serve the miso butter pastina immediately, topped with the seared chicken slices and a sprinkle of fresh parsley.
Notes
If wild garlic is unavailable, use fresh spinach or chives. Adjust miso to your taste; some brands are saltier. Serve immediately for best texture. For extra creaminess, stir in a splash of heavy cream at the end.