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Margherita Chicken

Margherita Chicken

over Garlic Herb Spaghetti

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“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.

Tags:Lightning Prep
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

½ ounce

Basil

10 ounce

Chicken Cutlets

1 teaspoon

Italian Seasoning

½ cup

Mozzarella Cheese

(ContainsMilk)

6 ounce

Spaghetti

(ContainsWheat)

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

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat39 g
Saturated Fat20 g
Carbohydrate74 g
Sugar7 g
Dietary Fiber4 g
Protein48 g
Cholesterol185 mg
Sodium290 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
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Medium Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

Slice chicken crosswise if desired. Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.