Tuscan Chicken & Pepper Spaghetti

Name: Tuscan Chicken & Pepper Spaghetti with Tomato Sauce & Parmesan
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Onion; 1 Bell Pepper; 1/4 oz Parsley; 10 oz Chicken Breast; 1 tbsp Tuscan Heat Spice; 6 oz Spaghetti; 13 3/4 oz Canned Tomatoes; 1 unit Chicken Stock Concentrate; 3 tbsp Parmesan Cheese; 1 tbsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Tomato Sauce & Parmesan

By Recipe0 System

Is pasta night six days a week for you? Seven? We feel you. That means you need pasta dinner ideas. Well, here’s a reliable recipe that will please any noodle nut. Slivers of bell pepper and caramelized onion, crumbled pork sausage, and a flavorful tomato sauce are tossed with tender spaghetti, coming together in a pure comfort classic. A sprinkle of Parmesan over the top takes things right where you want to go.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
1 Bell Pepper
1/4 oz Parsley
10 oz Chicken Breast
1 tbsp Tuscan Heat Spice
6 oz Spaghetti
13 3/4 oz Canned Tomatoes
1 unit Chicken Stock Concentrate
3 tbsp Parmesan Cheese
1 tbsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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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.

Halve, peel, and thinly slice onion. Halve, core, and thinly slice bell pepper into strips. Mince parsley.
2

Heat a large drizzle of oil in a large pan over medium-high heat. Add onion, bell pepper, and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until slightly softened, 3-4 minutes.
3

Add sausage and another drizzle of oil to pan. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Pat chicken dry with paper towels. Swap in chicken (no need to break up into pieces!) or turkey for sausage; season with salt and pepper and cook as instructed.
4

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.
5

While spaghetti cooks, add crushed tomatoes to pan with cooked sausage. Season with remaining Tuscan Heat Spice, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until thickened, 4-6 minutes.

Stir in stock concentrate and ¾ cup reserved pasta cooking water (1 cup for 4 servings). Cook until slightly reduced, 1-2 minutes more.
6

Add spaghetti to pan with sauce; toss to coat. (For 4 servings, carefully transfer everything into pot used for pasta.) Stir in 1 TBSP butter (2 TBSP for 4), half the parsley, and half the Parmesan. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until spaghetti is thoroughly coated in sauce.) Season with salt and pepper.

Divide pasta between bowls. Sprinkle with remaining parsley and remaining Parmesan and serve.

Chicken is fully cooked when internal temperature reaches 165°.

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