Cheesy Prosciutto Chicken

Name: Cheesy Prosciutto Chicken over Spaghetti with Tuscan-Spiced Marinara
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: ½ ounce Basil; 12 ounce Chicken Breasts; 2 ounce Prosciutto; ½ cup Mozzarella Cheese; 6 ounce Spaghetti; 1 tablespoon Tuscan Heat Spice; 14 ounce Marinara Cup; ¼ cup Parmesan Cheese; 1 teaspoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

over Spaghetti with Tuscan-Spiced Marinara

Recipe Development TeamPublished on March 10, 2020

Get Free Steak + 10 Free Meals

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.

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

½ ounce

Basil

12 ounce

Chicken Breasts

2 ounce

Prosciutto

½ cup

Mozzarella Cheese

(Contains: Milk)

6 ounce

Spaghetti

(Contains: Wheat)

1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3556 kJ

Calories850 kcal

Fat31 g

Saturated Fat13 g

Carbohydrate79 g

Sugar8 g

Dietary Fiber5 g

Protein66 g

Cholesterol195 mg

Sodium1670 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

•Paper Towel

•Large Pan

•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. Pick basil leaves from stems; 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 a large, preferably ovenproof, pan over mediumhigh heat. Add wrapped chicken and sear until browned, 2-3 minutes per side (it’ll finish cooking in the next step). 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 set chicken aside to rest for 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, 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.