Che Buono Chicken Spaghetti

Name: Che Buono Chicken Spaghetti with Grape Tomatoes & Italian Herbs
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Tomato; 2 unit Scallions; 1 clove Garlic; 10 oz Chicken Breast; 1 tbsp Italian Seasoning; 6 oz Spaghetti; 4 oz Cream Sauce Base; 2 tbsp Cream Cheese; 1/4 cup Parmesan Cheese; Salt; Black Pepper; 2 tsp Olive Oil; 2 tbsp Butter

with Grape Tomatoes & Italian Herbs

By Recipe0 System

Our chefs have dreamed up the pasta equivalent of an Italian serenade, and it hits all the right notes. Al dente spaghetti is tossed with sautéed tomatoes and a garlicky, Italian herb-infused cream sauce. Of course, it wouldn’t be pasta night without plenty of Parmigiana; some gets stirred into the sauce, while the rest is sprinkled over top for a decadent garnish. Now that’s amore!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Tomato
2 unit Scallions
1 clove Garlic
10 oz Chicken Breast
1 tbsp Italian Seasoning
6 oz Spaghetti
4 oz Cream Sauce Base
2 tbsp Cream Cheese
1/4 cup Parmesan Cheese
Salt
Black Pepper
2 tsp Olive Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Wash and dry all produce.

Halve tomatoes lengthwise. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2

Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (you’ll use the rest later), salt, and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer chicken to a plate. Wipe out pan.
3

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes (you’ll start the tomatoes after 5 minutes).

Reserve 1 cup pasta cooking water, then drain well.
4

Once spaghetti has cooked 5 minutes, melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-high heat. Add tomatoes, scallion whites, and garlic; cook until garlic and scallions are softened and fragrant, 1-2 minutes. TIP: If mixture begins to brown too quickly, reduce heat to medium.
5

Reduce heat under pan with tomato mixture to medium. Add cream sauce base and remaining Italian Seasoning. TIP: Cut top off cream sauce base carton to open fully; transfer contents, using a spoon or spatula to scrape sauce from carton sides.

Stir in cream cheese and bring to a simmer; cook until melted and combined. Season with salt and pepper.
6

Add drained spaghetti and chicken to pan with sauce; stir until coated and creamy, adding splashes of reserved pasta cooking water as needed. Stir in half the Parmesan and season with salt and pepper.

Divide chicken spaghetti between bowls. Sprinkle with scallion greens and remaining Parmesan and serve.

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