Hokkaido Garden Inspired Tomato Chicken Pasta

Ingredients

• 8 ounces short pasta
• 1 tablespoon olive oil
• 12 ounces boneless skinless chicken breast, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground caraway
• 1 cup canned crushed tomatoes
• 1 cup cabbage, chopped
• 1/4 cup parsley, chopped
• 1/4 cup grated parmesan cheese
• Salt and black pepper, to taste

Steps

1. Boil the pasta in salted water until tender, then reserve 1/2 cup pasta water and drain the pasta.
2. Heat the olive oil in a skillet. Cook the chicken until browned, then transfer the chicken to a plate.
3. Cook the onion, garlic, and ground caraway in the skillet until fragrant. Stir in the crushed tomatoes and cabbage.
4. Return the chicken to the tomato sauce and simmer until the chicken is cooked through.
5. Toss in the pasta, reserved pasta water, parsley, and parmesan cheese. Season with salt and black pepper, then serve hot.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.