Chicken over Garlic Parmesan Spaghetti
with Tuscan Roasted Tomatoes
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, deeply-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Roma Tomato
2 clove
Garlic
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chicken Cutlets
¼ cup
Parmesan Cheese
(Contains Milk)
4 tablespoon
Cream Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Vegetable Oil
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Cut each tomato into 6 wedges. Place whole garlic cloves on a small piece of foil. Drizzle with olive oil and season with salt and pepper; cinch foil into a packet.
Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil and season with salt, pepper, and 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more later). Place garlic foil packet on same sheet. Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
Meanwhile, pat chicken dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; cover to keep warm. (TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.)
Once garlic is done roasting, open foil and mash with a fork. Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan Heat Spice. Stir in cream cheese, 2 TBSP butter (3 TBSP for 4 servings), ⅔ cup reserved pasta cooking water (1 cup for 4), and half the Parmesan. Turn off heat; season with salt and pepper.
Add spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. Slice chicken crosswise. Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan.
