This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair (with almost no effort!) by wrapping chicken breasts in salty, savory slices of prosciutto. Once seared, it crisps to perfection. The wrapped chicken is then sprinkled with mozzarella and broiled to get nice and melty. Finally, it’s served over twirly spaghetti that’s been cloaked in a Tuscan-spiced marinara. The best part? Everything comes together in under 40 minutes! Talk about a weeknight win.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Mozzarella Cheese(ContainsMilk)
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 produce. Pick basil leaves from stems; discard stems and roughly chop leaves.
Pat chicken dry with paper towels. Season with salt and pepper. Lay two slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
Heat a drizzle of olive oil in large, preferably ovenproof, pan over mediumhigh heat. Add wrapped chicken and sear until browned, 2-3 minutes per side. Turn off heat. TIP: If your pan isn’t ovenproof, transfer chicken now to a baking sheet.
Top seared chicken with mozzarella (it’s okay if some falls off). Transfer pan or sheet to top rack and roast until chicken is cooked through, 10- 15 minutes. Remove from oven and let rest a few minutes. Once water is boiling, add spaghetti to pot and cook, stirring occasionally, until al dente, 9-11 minutes. Drain.
Heat pan used for chicken over medium-high heat (for 4 servings, heat pot used for pasta); add marinara sauce, Tuscan Heat Spice, and ¼ cup water (⅓ cup for 4). Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper.
Stir spaghetti, half the basil, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into sauce. Season generously with salt and pepper. Divide between plates and top with chicken. (TIP: If you like, you can serve chicken on the side instead.) Garnish with remaining basil and Parmesan.