For the chicken with pasta
Cook the pasta in well-salted boiling water to taste.
Bring a pot to high heat. Add the olive oil and chicken, season with salt and sauté until golden brown.
Remove the chicken from the pot, replace the olive oil with fresh one, drop in the carrots, onions and leeks and cook until they turn golden.
Add the garlic and cook until fragrant and then stir in the tomato paste.
Cook for a few minutes and then pour in the wine and cook until the alcohol evaporates.
Stir in the tomato concassé, the cinnamon stick, the star anise, the allspice, the rosemary and the chicken stock.
Return the chicken to the pot and bring to boil. Turn the heat to low and simmer until the chicken softens.
Alternatively, lay the contents of the pot in a baking dish, cover and bake in the oven at 140 degrees C.
Remove the chicken and set aside.
Remove the spices and cook until the broth is reduced (removing the foams and fats in the process).
Season with salt if needed, stir in the pasta, the butter, the parmesan, the xinomizithra and the dried mizithra cheese and cook until the sauce thickens.
Remove from the stove, sprinkle with the parsley and serve with the chicken.