Miso-Yogurt Chicken Pasta

• 1 pound dried pasta, preferably a thin shape like lo mein or spaghetti
• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts
• 2 tablespoons unsalted butter
• 2 tablespoons white miso paste
• 1 1/2 cups plain Greek yogurt
• 1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of salted water to boil. Add the pasta and cook until just al dente. When cooked, drain the pasta, reserving 1 cup of the pasta cooking liquid, and set aside.
2. Heat the olive oil in a large skillet over medium heat. Cut the chicken into 1-inch cubes, and season with salt and pepper.
3. Add the chicken to the skillet and cook until browned and cooked through. Transfer the cooked chicken to a plate.
4. Whisk the yogurt into the miso/butter mixture until smooth.
5. Add the cooked chicken back to the pan with the sauce. Whisk in 1/2 cup of the reserved pasta cooking water (more if needed, if the sauce seems too thick for your liking), then add the cooked pasta to the pan (if your skillet isn't big enough, add it all to a large bowl) and toss to coat.
6. Top the pasta with the Parmesan and serve.

pasta, olive oil, chicken breasts, unsalted butter, white miso, yogurt, parmesan cheese

Taken from food52.com/recipes/62541-miso-yogurt-chicken-pasta (may not work)