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🍝 Pasta & noodles

Ground chicken and carrot miso ditalini

Tiny pasta, big savory comfort

⏱️ Time estimate: about 30 minutes

This one-pan pasta leans bolognese-ish, with ground chicken, sweet carrots, white miso, tomato paste, broth, Parmesan, and ditalini that soaks up all the cozy.

Ground chicken and carrot miso ditalini in a bowl

Ingredients

  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped
  • 2 medium carrots, peeled and chopped
  • 2 cloves garlic, finely chopped
  • 16 ounces ground chicken
  • 2 tablespoons white miso paste
  • 2 tablespoons tomato paste
  • 8 ounces ditalini or another small pasta
  • 2 1/2 cups chicken bone broth or regular chicken broth
  • 1 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons chopped parsley, plus more for garnish
  • Salt and black pepper

Instructions

  1. Start the vegetables. Heat the olive oil in a large skillet over medium heat. Add the shallot, carrots, and a pinch of salt and cook for 5 to 6 minutes, until softened.
  2. Add garlic and chicken. Stir in the garlic and cook for 1 to 2 minutes, until fragrant. Add the ground chicken and break it up with a spatula as it cooks. Cook for 7 to 8 minutes, until browned.
  3. Build the sauce. Mix in the miso and tomato paste until evenly combined.
  4. Cook the pasta. Add the ditalini and broth. Bring to a light boil, then reduce to a simmer. Cover and cook for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the broth is absorbed. Leave a little liquid behind so the cheese can emulsify smoothly.
  5. Finish gently. Reduce the heat to low and stir in the Parmesan until melted. Stir in the parsley, then taste and season with salt and pepper as needed.
  6. Serve. Spoon into bowls and top with more Parmesan and parsley.