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 roasted 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 just 35 minutes! Talk about a weeknight win.
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. • Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.
• Pat chicken* dry with paper towels. Season with salt and pepper. • Lay 2 slices of prosciutto beside one another on a flat surface. Tightly roll prosciutto around one piece of chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high 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 empty pot used for pasta); add marinara, Tuscan Heat Spice, and ¼ cup water (1⁄3 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 drained spaghetti, half the chopped parsley, half the chives, half the Parmesan, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce. Season generously with salt and pepper. • Divide pasta between plates and top with chicken. (TIP: If you like, you can serve chicken on the side instead.) Garnish with remaining chopped parsley, chives, and Parmesan and serve.