Chicken over Garlic Parmesan Spaghetti

Name: Chicken over Garlic Parmesan Spaghetti with Tuscan Roasted Tomatoes
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 2 unit Roma Tomato; 2 clove Garlic; 1 tablespoon Tuscan Heat Spice; 6 ounce Spaghetti; 10 ounce Chicken Cutlets; ¼ cup Parmesan Cheese; 4 tablespoon Cream Cheese; 4 teaspoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

with Tuscan Roasted Tomatoes

Recipe Development TeamPublished on February 22, 2019

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Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, deeply-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Roma Tomato

2 clove

Garlic

1 tablespoon

Tuscan Heat Spice

6 ounce

Spaghetti

(Contains: Wheat)

10 ounce

Chicken Cutlets

¼ cup

Parmesan Cheese

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

4 teaspoon

Olive Oil

3 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3807 kJ

Calories910 kcal

Fat48 g

Saturated Fat23 g

Carbohydrate75 g

Sugar8 g

Dietary Fiber5 g

Protein44 g

Cholesterol195 mg

Sodium340 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Large Pot

•Baking Sheet

•Strainer

•Large Pan

•Paper Towel

•Fork

Instructions

Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut tomatoes into 6 wedges each. Place whole garlic cloves on a 6-by-6-inch piece of aluminum foil. Drizzle with olive oil and season with salt and pepper. Cinch foil to make a closed pouch.

Line a baking sheet with foil; lightly oil. Arrange tomatoes on prepared sheet skin sides down. Drizzle with olive oil; season with salt, pepper, and 1 tsp Tuscan Heat Spice (you’ll use more later). Place foil pouch with garlic next to tomatoes. Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.

While veggies roast, once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water, then drain.

Meanwhile, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice, salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; cover to keep warm. (TIP: If your pan doesn’t have a lid, loosely tent chicken with aluminum foil.)

Once garlic is roasted, open foil and smash with a fork. Melt 1 TBSP butter in pot used to cook pasta over medium heat. Add remaining Tuscan Heat Spice and smashed garlic. Stir in cream cheese, 2 TBSP butter, ⅔ cup reserved pasta cooking water, and half the Parmesan. Turn off heat; season with salt and pepper.

Add spaghetti to pot with sauce; toss to thoroughly coat. (TIP: If sauce seems dry, add more reserved cooking water, a splash at a time, until creamy.) Season with salt and pepper. Slice chicken crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan.