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Tuscan-Spiced Chicken

Tuscan-Spiced Chicken

over Garlicky Tomato Spaghetti & Roasted Zucchini

We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork tenderloin atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.

Protein Smart

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

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit


1 unit


1 clove


10 ounce

Chicken Cutlets

1 tablespoon

Tuscan Heat Spice

6 ounce


(Contains Wheat)

2 tablespoon

Cream Cheese

(Contains Milk)

1 unit

Chicken Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories690 kcal
Fat23 g
Saturated Fat6 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber4 g
Protein49 g
Cholesterol125 mg
Sodium530 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.


Large Pot
Paper Towel
Large Pan
Baking Sheet



• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Halve zucchini lengthwise; slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.

Sesaon & Sear Pork

• Pat pork dry with paper towels; season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to one side of a baking sheet. Wipe out pan.

Swap in chicken for pork. Cook until cooked through, 5-6 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Roast Pork & Zucchini

• Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork. • Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes.

Toss and roast zucchini as instructed (skip roasting chicken!).

Boil Pasta

• 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.

Cook Sauce

• When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic; cook, stirring, until softened and fragrant, 1-2 minutes. • Whisk in ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.

Use pan used for chicken here.

Toss Pasta

• Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce; toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & Serve

• Slice pork crosswise. • Divide spaghetti between plates; top with pork and sprinkle with remaining Parmesan. Serve.

Slice chicken crosswise.

Chicken is fully cooked when internal temperature reaches 165°.