Tuscan Chicken Spaghetti

Name: Tuscan Chicken Spaghetti with Roasted Tomatoes, Basil, and a Creamy Parmesan Sauce
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Lemon; 4 unit Roma Tomato; 1 tablespoon Tuscan Heat Spice; 12 ounce Spaghetti; 20 ounce Chicken Breast Strips; 6 tablespoon Cream Cheese; 2 tablespoon Garlic Herb Butter; ¾ cup Parmesan Cheese; ½ ounce Basil; 1 teaspoon Olive Oil; 2 teaspoon Vegetable Oil; 2 tablespoon Butter; Salt; Pepper

with Roasted Tomatoes, Basil, and a Creamy Parmesan Sauce

Recipe Development TeamPublished on January 14, 2019

4.4

(4.2K customers rated)

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Our chefs just took pasta night to the next level: thanks to linguine, tomatoes, and chicken with Tuscan herbs, this recipe has all the Italian flair you could want and then some. The dish is accompanied by a sauce that has all the creamy goodness you want—it has cream cheese, Parmesan, and garlic herb butter for a trifecta of dairy deliciousness. So get ready: these tasty noodles are waiting to get twirled ‘round your fork.

Tags:

Spicy

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 unit

Lemon

4 unit

Roma Tomato

1 tablespoon

Tuscan Heat Spice

12 ounce

Spaghetti

(Contains: Gluten)

20 ounce

Chicken Breast Strips

6 tablespoon

Cream Cheese

(Contains: Milk)

2 tablespoon

Garlic Herb Butter

(Contains: Milk)

¾ cup

Parmesan Cheese

(Contains: Milk)

½ ounce

Basil

Not included in your delivery

1 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3473 kJ

Calories830 kcal

Fat40 g

Saturated Fat20 g

Carbohydrate80 g

Sugar9 g

Dietary Fiber8 g

Protein43 g

Cholesterol190 mg

Sodium430 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

•Large Pot

•Small Bowl

•Zester

•Aluminum Foil

•Baking Sheet

•Strainer

•Large Pan

•Paper Towel

Instructions

Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. Zest ½ tsp zest from lemon, then quarter. Squeeze 1 TBSP juice into a small bowl (save any remaining lemon for another use). Cut tomatoes into ½-inch-thick wedges.

Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin sides down. Drizzle with olive oil; season with salt, pepper, and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast on top rack until wilted and beginning to release their juices, about 25 minutes.

Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Set spaghetti aside in strainer; keep pot handy for use in step 5.

Pat chicken dry with paper towels and season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.

Add 2 TBSP plain butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese, and ¾ cup pasta cooking water and whisk until smooth. Stir in spaghetti, garlic herb butter, reserved lemon juice, and half the Parmesan. (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.

Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomatoes. Garnish with basil and remaining Parmesan.