Ingredients (2 servings)
| Spaghetti | 200 g |
| Chicken thigh | 200 g |
| Broccoli | 55 g |
| Olive oil | 1/2 1 tbsp |
| Salt | 1 tsp |
| [A] | |
| Yuzu juice powder | 1 tbsp |
| Yuzu kosho | 1 tbsp |
How to Make
| 1 Add [A] to a bowl and mix well. |
| 2 Cut the boiled chicken breast into pieces, place in a bowl, and pour the sauce from step 1 over it. |
A light and aromatic spaghetti peperoncino with a refreshing hint of yuzu.
The citrus brightness balances the gentle heat and garlic, creating a clean, vibrant Japanese-inspired pasta dish.