Add bacon to just about anything, and we go weak in the knees. Sprinkle crumbles of bacon over crispy, Parmesan-crusted chicken and creamy pasta? That’s love at first sight. Oh, and wait until you hear the secret ingredient for said pasta sauce: We use bacon fat (aka culinary liquid gold) to sauté sun-dried tomatoes and garlic for deeply savory notes, then swirl in cream cheese and butter. It’s all tossed with al dente spaghetti for a dreamy, silky base for the meat, then sprinkled with Parmesan and fresh herbs. This is basically a love note in dinner form, and we’re smitten.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Green Herb Blend
Tuscan Heat Spice
• 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 chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives. • In a small bowl, combine panko, half the Parmesan (save the rest for serving), 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), and a large drizzle of olive oil. (You’ll use more Tuscan Heat Spice later.) Season with salt and pepper.
• Heat a large pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. • Discard all but 1 tsp bacon fat (you’ll use it to make the sauce in step 5). Once bacon is cool enough to handle, roughly chop.
• While bacon cooks, pat chicken* dry with paper towels and season all over with salt, pepper, and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings). (Be sure to measure the spice.) Place chicken on a baking sheet. • Evenly spread sour cream onto tops each cutlet. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast on top rack until crust is golden brown and chicken is cooked through, 15-18 minutes.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain.
• Meanwhile, return pan with reserved bacon fat to medium heat with 1 TBSP butter. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. • Stir in cream cheese and 1⁄3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook, stirring, until slightly reduced, 1-2 minutes.
• Stir grape tomatoes into pan with sauce. Add spaghetti and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the herbs and season with salt and pepper. • Divide pasta between plates or shallow bowls. Top with chicken. (TIP: Slice chicken crosswise first if desired.) Sprinkle with bacon, remaining Parmesan, and remaining herbs.