Buon Appetito Bacon Chicken over Creamy Sun-Dried Tomato Spaghetti

Name: Buon Appetito Bacon Chicken over Creamy Sun-Dried Tomato Spaghetti
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Bacon; 1/4 cup Parmesan Cheese; 2 tbsp Sour Cream; 1 unit Green Herb Blend; 2 tbsp Cream Cheese; 1 clove Garlic; 4 oz Tomato; 1 1/2 oz Tomato; 1/4 cup Breadcrumbs; 10 oz Chicken Cutlets; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

Add bacon to just about anything, and we go weak in the knees. Sprinkle crumbles of bacon over crispy, Parmesan-crusted chicken and creamy pasta? That’s love at first sight. Oh, and wait until you hear the secret ingredient for said pasta sauce: We use bacon fat (aka culinary liquid gold) to sauté sun-dried tomatoes and garlic for deeply savory notes, then swirl in cream cheese and butter. It’s all tossed with al dente spaghetti for a dreamy, silky base for the meat, then sprinkled with Parmesan and fresh herbs. This is basically a love note in dinner form, and we’re smitten.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
1/4 cup Parmesan Cheese
2 tbsp Sour Cream
1 unit Green Herb Blend
2 tbsp Cream Cheese
1 clove Garlic
4 oz Tomato
1 1/2 oz Tomato
1/4 cup Breadcrumbs
10 oz Chicken Cutlets
1 tbsp Tuscan Heat Spice
6 oz Spaghetti
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 all produce.

Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.

In a small bowl, combine panko, half the Parmesan (save the rest for serving), 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), and a large drizzle of olive oil. (You’ll use more Tuscan Heat Spice later.) Season with salt and pepper.
2

Heat a large pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.

Transfer to a paper-towel-lined plate. Turn off heat. Discard all but 1 tsp bacon fat (you’ll use it to make the sauce in step 5).

Once bacon is cool enough to handle, roughly chop.
3

While bacon cooks, pat chicken* dry with paper towels and season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Tuscan Heat Spice.) Place chicken on a baking sheet.

Evenly spread sour cream onto top of each cutlet. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).

Roast on top rack until crust is golden brown and chicken is cooked through, 15-18 minutes.
4

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

Reserve ½ cup pasta cooking water, then drain.
5

Meanwhile, return pan with reserved bacon fat to medium heat with 1 TBSP butter. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper.

Stir in cream cheese and 1⁄3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook, stirring, until slightly reduced, 1-2 minutes.
6

Stir grape tomatoes into pan with sauce. Add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. (TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Stir in half the chopped parsley and chives; season with salt and pepper.

Divide pasta between plates or shallow bowls. Top with chicken. (TIP: Slice chicken crosswise first if desired.) Sprinkle with bacon, remaining Parmesan, and remaining chopped parsley and chives. Serve.

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