Che Buono Chicken Spaghetti
with Grape Tomatoes & Italian Herbs
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Grape Tomatoes
2 unit
Scallions
1 clove
Garlic
10 ounce
Chopped Chicken Breast
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains Wheat)
4 ounce
Cream Sauce Base
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry 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; 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, stirring occasionally, until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes). • Reserve 1 cup pasta cooking water, then drain.
• 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 scallions and garlic 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. Stir in cream sauce base, cream cheese, and remaining Italian Seasoning. Bring to a simmer; cook until melted and combined. Season with salt and pepper.
• Add chicken and drained spaghetti to pan with sauce; toss 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. Serve.
Chicken is fully cooked when internal temperature reaches 165º.
