Tuscan-Spiced Chicken & Cheesy Broccoli

Name: Tuscan-Spiced Chicken & Cheesy Broccoli with Garlic-Tomato Pan Sauce & Roasted Carrots
Yield: 2 servings
Cuisine: Italian
Ingredients: 9 oz Carrot; 8 oz Broccoli; 1 Tomato; 1 clove Garlic; 10 oz Chicken Cutlets; 1 tbsp Tuscan Heat Spice; 2 tbsp Cream Cheese; 1 Mushroom; 1/4 cup Monterey Jack Cheese; 1 tbsp Olive Oil; 2 tsp Cooking Oil; 1 tbsp Butter; Salt; Black Pepper

with Garlic-Tomato Pan Sauce & Roasted Carrots

By Recipe0 System

For a magical “wow, I think I love broccoli” moment, whip up this Tuscan-spiced chicken dinner! Creamy garlic-tomato sauce tops chicken for extra flair and umami, while roasted broccoli is served on the side, topped with Monterey Jack for a gratifying, melty cheese-pull finish. Tender roasted carrots round out the meal. It’s saucy, savory, and all-around satisfying!

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Carrot
8 oz Broccoli
1 Tomato
1 clove Garlic
10 oz Chicken Cutlets
1 tbsp Tuscan Heat Spice
2 tbsp Cream Cheese
1 Mushroom
1/4 cup Monterey Jack Cheese
1 tbsp Olive Oil
2 tsp Cooking Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces.
2

Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the broccoli then).
3

Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.)

Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.
4

Meanwhile, pat chicken* dry with paper towels and season all over with 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4 servings), salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: if chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water.)

Turn off heat; transfer to a cutting board to rest. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds.

Stir in cream cheese, stock concentrate, half the Monterey Jack, 1⁄2 cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used 1⁄4 tsp; about 1⁄3 tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6

When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes.

Slice chicken crosswise.

Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.

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