Margherita Chicken
over Garlic Herb Spaghetti
“Margherita” isn’t just for pizza, people! Yep, we’ve ditched the crust for juicy chicken and well...we think you’re going to be pretty pleased. Said chicken is covered in melty mozzarella, spooned with a warm balsamic-basil tomato topping, then perched atop twirly garlic herb butter spaghetti. Can your ’za do that? We didn’t think so.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
½ ounce
Basil
10 ounce
Chicken Cutlets
1 teaspoon
Italian Seasoning
½ cup
Mozzarella Cheese
(Contains Milk)
6 ounce
Spaghetti
(Contains Wheat)
5 teaspoon
Balsamic Vinegar
1 clove
Garlic
Not included in your delivery
1 teaspoon
Vegetable Oil
1 teaspoon
Olive Oil
¼ teaspoon
Sugar
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
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 all produce. Finely dice tomato. Pick basil leaves from stems; roughly chop leaves. Peel and mince garlic.
Pat chicken dry with paper towels. Season with half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet. Top with half the mozzarella (save the rest for serving). Bake on top rack until chicken is cooked through and cheese has melted, 9-11 minutes.
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Reserve empty pot for step 5.
Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. Stir in vinegar and ¼ tsp sugar (½ tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in half the chopped basil and season with salt and pepper. Turn off heat.
Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over medium heat. Add garlic and cook until fragrant, 30 seconds. Stir in drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Stir in remaining chopped basil and season generously with salt and pepper.
Slice chicken crosswise if desired. Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.
