Che Buono Chicken Spaghetti

Name: Che Buono Chicken Spaghetti with Grape Tomatoes & Italian Herbs
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 ounce Grape Tomatoes; 2 unit Scallions; 1 clove Garlic; 10 ounce Chicken Breast Strips; 1 tablespoon Italian Seasoning; 6 ounce Spaghetti; 4 ounce Cream Sauce Base; 2 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; Salt; Pepper; 2 teaspoon Olive Oil; 2 tablespoon Butter

with Grape Tomatoes & Italian Herbs

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Our chefs have dreamed up the pasta equivalent of an Italian serenade, and it hits all the right notes. Al dente spaghetti is tossed with sautéed tomatoes and a garlicky, Italian herb-infused cream sauce. Of course, it wouldn’t be pasta night without plenty of Parmigiana; some gets stirred into the sauce, while the rest is sprinkled over top for a decadent garnish. Now that’s amore!

Tags:

Lightning Prep

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 Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Grape Tomatoes

2 unit

Scallions

1 clove

Garlic

10 ounce

Chicken Breast Strips

1 tablespoon

Italian Seasoning

6 ounce

Spaghetti

(Contains: Wheat)

4 ounce

Cream Sauce Base

(Contains: Milk)

2 tablespoon

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories880 kcal

Fat46 g

Saturated Fat23 g

Carbohydrate76 g

Sugar8 g

Dietary Fiber4 g

Protein46 g

Cholesterol200 mg

Sodium620 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

•Large Pan

•Paper Towel

•Strainer

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry all produce. • Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes. • Turn off heat; transfer chicken to a plate. Wipe out pan.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes). • Reserve 1 cup pasta cooking water, then drain well.

• Once spaghetti has cooked 5 minutes, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add tomatoes, scallion whites, and garlic; cook until garlic and scallions are softened and fragrant, 1-2 minutes. TIP: If mixture begins to brown too quickly, reduce heat to medium.

• Reduce heat under pan with tomato mixture to medium. Add cream sauce base and remaining Italian Seasoning. TIP: Cut top off cream sauce base carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides. • Stir in cream cheese and bring to a simmer; cook until melted and combined. Season with salt and pepper.

• Add drained spaghetti and chicken to pan with sauce; stir until coated and creamy, adding splashes of reserved pasta cooking water as needed. Stir in half the Parmesan and season with salt and pepper. • Divide chicken spaghetti between bowls. Sprinkle with scallion greens and remaining Parmesan and serve.