[PROTEIN DOUBLE BACON] Chicken Cutlets With Bacon, Garlic-Parmesan Linguine And Tuscan Roasted Tomatoes Compliant
- Milk
- Wheat
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons of flavor infused into every bite. There’s Tuscan-spiced chicken, oven-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.
Ingredients
4 tablespoon
Cream Cheese
(Contains: Milk)
1 clove
Garlic
6 ounce
Linguine Pasta
(Contains: Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Tomato
1 tablespoon
Tuscan Heat Spice
8 ounce
Bacon
Not included in your delivery
4 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Cut each tomato into 6 wedges. Place whole garlic clove in a small piece of aluminum foil and drizzle with olive oil, salt, and pepper; cinch into a packet.
Drizzle a foil-lined baking sheet with oil, then place tomato wedges on it skin side down. Coat with a drizzle of olive oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings) (you’ll use more Tuscan Heat Spice later), salt, and pepper. Place garlic pouch next to tomatoes. Roast on middle rack until tomatoes are just wilted, 20-25 minutes.
Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. Once cool enough to handle, roughly chop.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for Step 5.
While spaghetti cooks, pat chicken* dry with paper towels. Season both sides with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper.
Heat a large drizzle of olive oil in pan used for bacon over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm. TIP: If you don’t have a lid, you can tent loosely with aluminum foil.
Once garlic is done roasting, carefully remove from pouch. Melt 1 TBSP butter in pot used for pasta over medium heat. Add 1 tsp Tuscan Heat Spice and roasted garlic; mash with the back of a spoon.
Stir in ⅔ cup reserved pasta cooking water, cream cheese, half the Parmesan (save the rest for garnish), and 2 TBSP butter (1 cup pasta cooking water and 3 TBSP butter for 4 servings), until smooth. Turn off heat; season with salt and pepper.
Add spaghetti to pot with sauce; toss until pasta is evenly coated. (TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.) Season with salt and pepper.
Slice chicken and serve on top of spaghetti alongside roasted tomatoes. Garnish with bacon and remaining Parmesan. Serve.
