Spicy Miso Spaghetti with Seared Chicken

🥘 Ingredients

• bacon
  8 oz
• butter
  4 tbsp
• chicken cutlets
  20 oz
• cooking oil
  1 tsp
• flour
  2 tbsp
• garlic
  2 clove
• miso sauce concentrate
  4 unit
• parmesan cheese
  6 tbsp
• pork ramen stock concentrate
  2 unit
• salt
• scallions
  4 unit
• sour cream
  6 tbsp
• spaghetti
  12 oz
• spinach
  10 oz
• sriracha
  1 tsp
• sugar

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of water with salt to a boil. Wash and dry all produce. Heat a large pan over medium heat. Add bacon , cook turning occasionally and reducing heat if browning too quickly, until crispy, ⏱️ 10 minutes . Turn off heat and transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan. Once bacon is cool enough, chop it roughly.

   salt, bacon: 8 oz
2. 

   2

   Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic .

   scallions: 4 unit, garlic: 2 clove
3. 

   3

   Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until almost al dente, 9-11 minutes. Drain.

   spaghetti: 12 oz
4. 

   4

   While pasta cooks, pat chicken cutlets dry with paper towels and place between wrap. Pound until about 1/2 inch thick. Season chicken with pepper, salt, and dust with flour , shaking off excess. Heat the bacon-fat pan, adding a drizzle of cooking oil if there is not enough fat. Add chicken and cook until browned and cooked through, 3-5 days per side. Transfer to a cutting board, wipe out pan, and let barely cool 1-2 minutes.

   chicken cutlets: 20 oz, flour: 2 tbsp, cooking oil: 1 tsp
5. 

   5

   Heat a drizzle of oil in the same pan over medium heat. Add scallion whites and garlic, cook stirring constantly, until fragrant, 30-60 seconds. Add miso sauce concentrate , pork ramen stock concentrate , half the sriracha , 1/2 cup cold water, and a pinch of sugar . Add spinach , drained spaghetti, and bacon; toss until well coated and spinach tender. Season to taste with salt and pepper. Turn off heat and stir in sour cream and 2 tablespoons butter (4 tablespoons for 4 servings). If sauce is too thick, toss with a little more water.

   miso sauce concentrate: 4 unit, pork ramen stock concentrate: 2 unit, sriracha: 1 tsp, sugar, spinach: 10 oz, sour cream: 6 tbsp, butter: 4 tbsp
6. 

   6

   Slice the chicken. Divide pasta among bowls. Top with parmesan cheese , chicken, and scallion greens.

   parmesan cheese: 6 tbsp
7. 7

   Bacon is fully cooked when it reaches an internal temperature of 145 degrees F. Chicken is fully cooked when it reaches 165 degrees F.