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Pasta with Chicken Breasts

Pasta with chicken breasts in tomato sauce.

By tastykitchen · From Open Recipes · 9 ingredients
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Pasta with Chicken Breasts

Why it works: Nutmeg and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,686 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

Pasta with Chicken Breasts

Serves 4
Prep15 min
Cook35 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Nutmeg + clovetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Tomato + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + nutmegtop 7% of all pairs
    Aroma overlapstrong
    Mentioned together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Chicken + garlictop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the nutmeg

How well each one fits the dish's main ingredients (chicken, butter, tomato, pepper, clove, garlic):

  1. Thymebetter flavor fit
  2. Basilbetter flavor fit
  3. Oreganobetter flavor fit
  4. Nutmegthe original

Fit is the average pairing score against chicken, butter, tomato, pepper, clove, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).