This innovative dish combines the vibrant color and subtle earthiness of matcha with a rich, creamy spaghetti base, complemented by tender chicken and colorful bell peppers. A unique fusion that’s surprisingly delicious!

Yields: 4 Servings Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients

For the Matcha Spaghetti:

• 1 Packet (500g) Spaghetti
• 1 Tablespoon Matcha Powder (Culinary Grade)
• 1/4 Cup Hot Water (not boiling)
• Salt For cooking pasta water

For the Creamy Sauce:

• 2 Tablespoons Vegetable or Olive Oil
• 1 Medium Onion, chopped
• 2 Cloves Garlic, minced
• 1 Large Chicken Breast, diced (or other chicken parts, deboned)
• 1/2 Each Red and Green Bell Pepper, deseeded and sliced thinly
• 1/2 Cup Evaporated Milk (or cooking cream for a richer sauce)
• 1/2 Cup Chicken or Vegetable Broth (or pasta water)
• 1-2 Cubes Bouillon/Stock Cube
• 1/2 Teaspoon Dried Thyme or Curry Powder (optional, for flavor)
• Black Pepper To taste
• Salt To taste
• Optional Garnish: Fresh parsley or spring onions, chopped

Instructions

1. Prepare Matcha Infusion & Cook Spaghetti

1. Matcha Infusion: In a small bowl, add the Matcha Powder. Pour the hot water over it and whisk vigorously until the powder is fully dissolved and smooth. Set aside.
2. Cook Spaghetti: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente (firm to the bite).
3. Drain & Infuse: Before draining, reserve about 1 cup of pasta water. Drain the spaghetti and immediately return it to the hot pot. Pour the prepared matcha infusion over the spaghetti and toss gently until the pasta is lightly coated and takes on a subtle green hue. Set aside.

2. Prepare the Creamy Chicken & Pepper Sauce

1. Sauté Aromatics: Heat the oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and translucent (about 3-4 minutes). Add the minced garlic and sauté for another minute until fragrant.
2. Cook Chicken: Add the diced chicken breast to the pan. Season with a pinch of salt and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through (about 5-7 minutes).
3. Add Vegetables & Seasoning: Stir in the sliced bell peppers, bouillon/stock cube, and optional dried thyme/curry powder. Sauté for 3-5 minutes until the peppers are slightly tender-crisp.
4. Create Creamy Sauce: Pour in the evaporated milk and chicken broth (or reserved pasta water). Bring the sauce to a gentle simmer, stirring frequently. Let it simmer for 3-5 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning with salt and black pepper if needed.

3. Combine & Serve

1. Combine: Add the matcha-infused spaghetti to the creamy chicken and pepper sauce. Toss everything together until the spaghetti is well coated in the sauce. If the sauce is too thick, add a little more reserved pasta water until it reaches your desired consistency.
2. Serve: Ladle the Matcha-Infused Creamy Spaghetti onto plates. Garnish with fresh chopped parsley or spring onions, if desired. Serve hot.

Chef’s Note: The matcha flavor in this dish will be subtle and earthy, balancing the richness of the creamy sauce rather than overpowering it. It’s an adventurous twist on a familiar meal!