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Balsamic Tomato & Herb Chicken

Balsamic Tomato & Herb Chicken

over Buttery Garlic Spaghetti

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Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in Italian herbs, then searing for an eye-catching crust and roasting with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then spooned with a warm balsamic tomato topping that’s laced with fresh parsley and chives. You’d be chicken not to try it.

Tags:Lightning Prep
Allergens:MilkWheat

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Roma Tomato

1 unit

Green Herb Blend

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

½ cup

Mozzarella Cheese

(ContainsMilk)

6 ounce

Spaghetti

(ContainsWheat)

5 teaspoon

Balsamic Vinegar

1 clove

Garlic

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

4 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories850 kcal
Fat39 g
Saturated Fat19 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber4 g
Protein51 g
Cholesterol180 mg
Sodium290 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
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Medium Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.

2

• Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). • Bake on top rack until chicken is cooked through and cheese has melted, 9-11 minutes.

3

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.

4

• While pasta cooks, heat a drizzle of oil in pan used for chicken over mediumhigh heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.

5

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over low heat; stir in garlic and cook until fragrant, 30 seconds. • Add drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Toss to thoroughly combine. • Season generously with salt and pepper.

6

• Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.