Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti

Name: Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 tsp Balsamic Vinegar; 1 unit Green Herb Blend; 1/2 cup Mozzarella Cheese; 1 clove Garlic; 1 tbsp Italian Seasoning; 1 Tomato; 10 oz Chicken Cutlets; 6 oz Spaghetti; 4 tbsp Butter, tbsp; 2 tsp Cooking Oil, tsp; 1 tsp Granulated Sugar, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile, which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by coating cutlets in Italian herbs, then searing for an eye-catching crust and roasting with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then spooned with a warm balsamic tomato topping that’s laced with fresh parsley and chives. You’d be chicken not to try it.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

5 tsp Balsamic Vinegar
1 unit Green Herb Blend
1/2 cup Mozzarella Cheese
1 clove Garlic
1 tbsp Italian Seasoning
1 Tomato
10 oz Chicken Cutlets
6 oz Spaghetti
4 tbsp Butter, tbsp
2 tsp Cooking Oil, tsp
1 tsp Granulated Sugar, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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 produce.

Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.
2

Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.)

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 chicken to a baking sheet. Top with half the mozzarella (save the rest for serving).

Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.
3

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for step 5.
4

While pasta cooks, heat a drizzle of 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 pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.
5

Melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over low heat. Stir in garlic; cook until fragrant, 30 seconds.

Add drained spaghetti, 2 TBSP reserved pasta cooking water (4 TBSP for 4), and 1 TBSP butter. Toss to thoroughly combine.

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.

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