Tuscan Chicken & Pepper Spaghetti
with Tomato Sauce & Parmesan
Is pasta night six days a week for you? Seven? We feel you. That means you need pasta dinner ideas. Well, here’s a reliable recipe that will please any noodle nut. Slivers of bell pepper and caramelized onion, crumbled pork sausage, and a flavorful tomato sauce are tossed with tender spaghetti, coming together in a pure comfort classic. A sprinkle of Parmesan over the top takes things right where you want to go.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
1 unit
Bell Pepper
¼ ounce
Parsley
10 ounce
Chicken Breast Strips
1 tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Mince parsley.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until slightly softened, 3-4 minutes.
• Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Pat chicken dry with paper towels. Swap in chicken (no need to break up into pieces!) or turkey for sausage; season with salt and pepper and cook as instructed.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
• While spaghetti cooks, add crushed tomatoes to pan with cooked sausage. Season with remaining Tuscan Heat Spice, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until thickened, 4-6 minutes. • Stir in stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings). Cook until slightly reduced, 1-2 minutes more.
• Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper. • Divide pasta between bowls. Sprinkle with remaining parsley and remaining Parmesan and serve.
Chicken is fully cooked when internal temperature reaches 165°.
