Balsamic Tomato & Herb Chicken

Name: Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Roma Tomato; 1 unit Green Herb Blend; 10 ounce Chicken Cutlets; 1 tablespoon Italian Seasoning; ½ cup Mozzarella Cheese; 6 ounce Spaghetti; 5 teaspoon Balsamic Vinegar; 2 tablespoon Garlic Herb Butter; 2 teaspoon Cooking Oil; ¼ teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

over Buttery Garlic Spaghetti

Recipe Development TeamPublished on April 05, 2022

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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, buttery garlic-herb spaghetti, then spooned with a warm balsamic tomato topping that’s livened up with fresh parsley and chives. You’d be chicken not to try it.

Allergens:

Milk

•Wheat

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 Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Roma Tomato

1 unit

Green Herb Blend

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

½ cup

Mozzarella Cheese

(Contains: Milk)

6 ounce

Spaghetti

(Contains: Wheat)

5 teaspoon

Balsamic Vinegar

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories850 kcal

Fat39 g

Saturated Fat20 g

Carbohydrate76 g

Sugar8 g

Dietary Fiber4 g

Protein50 g

Cholesterol185 mg

Sodium380 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

•Large Pot

•Baking Sheet

•Medium Pan

•Paper Towel

•Strainer

Instructions

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

• 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 melts, 9-11 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain. (Keep empty pot handy for step 5.)

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

• Heat pot used for pasta over low heat. Add drained spaghetti, garlic herb butter, 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings), and 1 TBSP plain butter (2 TBSP for 4). Toss to thoroughly combine. • Season generously with salt and pepper.

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