Trim the root of shimeji mushrooms and break them into bite-sized pieces. Break maitake mushrooms into bite-sized pieces. Mince garlic after removing its core.

Cut chicken into bite-sized pieces and season with salt and pepper.

Heat olive oil in a frying pan over medium heat, add chicken, and cook until browned on both sides.

Add garlic to the pan and sauté until fragrant. Add shimeji and maitake mushrooms, cooking until softened.

Add canned tomatoes, consomme, salt, and pepper to the pan. Mix well, cover, and simmer on low heat for 10 minutes.

Boil water in a pot, add salt (not listed in ingredients) and spaghetti. Cook 1 minute less than package instructions, then drain.

Add cooked spaghetti to the pan with the sauce. Mix and heat over medium heat for 1 minute.