I’m heading to Italy in less than two weeks so as a way to celebrate with the kids we decided to have Italian food for dinner. Plus we love Italian food. I wanted to try a new recipe and had a bottle of NAKANO Seasoned Rice Vinegar Red Pepper in the cabinet. I searched the Mizkan website and within their recipe database I stumbled upon the below meal. I changed a few ingredients and edited their recipe to make a better fit for our family.
- 10 oz. dry bow-tie pasta
- 1 lb. boneless, skinless chicken thighs
- 1 Tbsp. olive oil
- 1/3 cup NAKANO Seasoned Rice Vinegar Red Pepper
- 3/4 cup heavy cream
- asparagus (optional)
Cook pasta according to package directions; drain. Return pasta to pot; set aside. Meanwhile, cut chicken into bite-size pieces; season with garlic salt, pepper and onion powder at your discretion. In 10-inch skillet, heat the oil over medium-high heat; add chicken. Brown chicken well on all sides; stir frequently. Add rice vinegar; cook until liquid is almost gone. Add cream, and steamed asparagus if desired; heat through. Pour sauce over pasta; gently stir until hot. Serve immediately.Makes 4 servings.