Creamy Garlic Chicken Spaghetti

Name: Creamy Garlic Chicken Spaghetti with Nutmeg, Parmesan & Chives
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 oz Cream Sauce Base; 2 clove Garlic; 3 tbsp Parmesan Cheese; 1/4 oz Chives; 1/4 tsp Nutmeg; 1 tsp Red Pepper Flakes; 10 oz Chicken Cutlets; 6 oz Spaghetti; 1 tsp Garlic Powder; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Cooking Oil, tsp; 1 tbsp Butter, tbsp

with Nutmeg, Parmesan & Chives

By Recipe0 System

This is our platonic ideal of a pasta meal—dreamy bowls of velvety spaghetti. You’ll simmer up a rich, creamy sauce tinged with a pinch of nutmeg for a subtle hint of warming spice (trust us, it’s the secret ingredient!), then add in al dente pasta and finish with juicy, garlicky seared chicken and a flourish of chopped chives and crushed red chili flakes. Work up that appetite, cause you’re in for a perfect bowl of luxurious pasta ready to be lovingly twirled and devoured.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Cream Sauce Base
2 clove Garlic
3 tbsp Parmesan Cheese
1/4 oz Chives
1/4 tsp Nutmeg
1 tsp Red Pepper Flakes
10 oz Chicken Cutlets
6 oz Spaghetti
1 tsp Garlic Powder
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Cooking Oil, tsp
1 tbsp Butter, tbsp

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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 produce.

Peel and mince or grate garlic. Finely chop chives.
2

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

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
3

While spaghetti cooks, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper.
4

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (For 4 servings, you may need to cook in batches.) Turn off heat; transfer to a cutting board. Wipe out pan; let cool slightly.
5

Once spaghetti is drained, heat a drizzle of

oil in pan used for chicken over medium- low heat. Add minced garlic; cook, stirring,

until fragrant, 30-60 seconds.

Add cream sauce base, Parmesan, 1⁄4 cup reserved pasta cooking water, 1 TBSP butter, and 1⁄4 tsp nutmeg (1⁄2 cup reserved pasta cooking water, 2 TBSP butter, and 1⁄2 tsp nutmeg for 4 servings). (Be sure to measure nutmeg—we sent more!)

Bring to a simmer, then reduce heat to low and cook, stirring constantly, until warmed through. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time.

Add drained spaghetti to pan and toss until thoroughly coated. Remove from heat.
6

Slice chicken crosswise.

Divide spaghetti between shallow bowls. Top with chicken, chives, and as many chili flakes as you like. Serve.

Chicken is fully cooked when internal temperature reaches 165°.

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