Chicken & Snow Pea Miso Butter Spaghetti
2x the delicious portions!
- Wheat
- Soy
- Sesame
- Milk
In this Japanese-Italian fusion pasta dish, you’ll stir-fry snow peas, bok choy, and Napa cabbage with dark meat chicken and scallions. Toss it all with spaghetti in a silky sauce of miso, sweet soy glaze, and butter. A garnish of scallion greens and nutty sesame seeds add crunchy contrast, and a sprinkle of Korean chili flakes brings the heat. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
4 unit
Scallions
4 ounce
Snow Peas
12 ounce
Spaghetti
(Contains: Wheat)
4 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
20 ounce
Diced Skinless Dark Meat Chicken
8 ounce
Bok Choy and Napa Cabbage
2 teaspoon
Garlic Powder
4 unit
Miso Sauce Concentrate
(Contains: Soy)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 teaspoon
Korean Chili Flakes
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Cut 4 TBSP butter (8 TBSP for 8 servings) into small pieces and keep refrigerated until ready to use in Step 5. • Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and remove strings from snow peas; cut diagonally into 2-inch pieces.
• Once water is boiling, add spaghetti and half the soy sauce to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1 1⁄2 cups for 8 servings), then drain.
• While pasta cooks, open package of chicken* and drain off any excess liquid. • Heat a large drizzle of oil in a second large heavy-bottomed pot over medium-high heat. Add chicken and scallion whites in a single layer; cook, undisturbed, until slightly browned on one side, 3 minutes. (Chicken will continue cooking in next step.)
• Add snow peas, bok choy and napa cabbage, garlic powder, remaining soy sauce, a pinch of salt, and pepper to pot with chicken mixture. Cook, stirring constantly and scraping up any browned bits, until veggies are tender and chicken is cooked through, 2-4 minutes. TIP: If pasta is still cooking, remove pot with chicken and veggies from heat and cover to keep warm until Step 5.
• Once pasta is done, return pot with chicken and veggies to stovetop over medium-high heat. Stir in 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 8 servings), stock concentrates, and sweet soy glaze. Bring to a boil, then reduce to a low simmer. • Whisk in butter pieces and cook, whisking constantly, until fully incorporated and sauce is silky, 2-3 minutes. • Remove from heat; add drained spaghetti and toss until well coated. (TIP: If needed, stir in additional reserved pasta cooking water a splash at a time until everything is coated in sauce.) Taste and season with salt and pepper if desired.
• Divide pasta between shallow bowls and top with scallion greens, sesame seeds, and as many chili flakes as you like. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it rich and flavorful, while others thought it bland; adding extra soy sauce, miso, or ginger boosted taste 🍲.
- Ease of prep: Many enjoyed the simple cooking process, though a few found managing the large portion size challenging in standard pots.
- Suggestions: Consider adding water chestnuts for crunch. Try using ramen or soba noodles instead of spaghetti for a more authentic twist.
- Portions: The double serving size was appreciated by families, but overwhelmed some; adjust ingredients if needed for your cookware.
- Texture: A few found the dish mushy; avoid overcooking vegetables to maintain a pleasing texture and consider adding more veggies.
Reviews from our home cooks
10/10 absolutely will order again. It was delicious, the miso is mild but also mellows out the sharpness of the soy sauce without being too sweet. And Korean chillis just hit right, I recommend this. I got it with chicken.
I LOVE snow peas!!! I don't know why I don't think to cook with them more often but I will now! We loved this "stir fry" type meal. Very filling - the broth was nice. Kudos!
This dish was very easy to make and had a lot of flavor. Love making these recipes especially when they do things I would never think of doing like adding the soy sauce to the water while boiling the rice!
Miso flavoring is always a favorite and this meal had great texture. Parents loved it. I think there needed to be more vegetables compared to meat.
This was great! Adding soy sauce to the noodles as they cooked punched up the flavor. Glad it was a generous portion. There were no leftovers.
Terrible instructions, step 5 in particular. Can't make a sauce or whisk ingredients in a pan with chicken and veggies in it. Says to add stock, should read "miso concentrate". Made what should have been a simple dish unnecessarily complicated. Glad it was a 2x portion because that made it enough to feed 4 people. Seasoning was boring, really needed some ginger, chili oil (flakes did not get the job done), or something to bolster the flavor. Definitely would be better with pork vs chicken, which got lost in all the noodles. Recipe has potential but definitely disappointing as is.
Wish the sauce adhered to the spaghetti more. It seemed a bit liquidy instead of creamy. Also wish there was more umami.
The extra work on the prep ended up being worth it. I'd actually go much heavier on the veg.
Great take on a weekday classic. Would be curious to try this one with Ramen or soba
If I order this again I'm thinking of throwing in water chestnuts! But this was a really good recipe. So tasty!
