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Tuscan-Spiced Chicken over Garlicky Tomato Spaghetti & Roasted Zucchini

We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork tenderloin atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.

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Mediterranean Protein Smart dinners
Prep: 35 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 zucchini
  • 1 tomato
  • 1 garlic
  • 10 oz chicken cutlets
  • 1 tbsp tuscan heat spice
  • 6 oz spaghetti
  • 2 tbsp cream cheese
  • 1 chicken stock concentrate
  • 3 tbsp parmesan cheese
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 1 tsp olive oil
  • 2 zucchinis
  • 2 tomatoes
  • 2 garlics
  • 20 oz chicken cutlets
  • 1 tbsp tuscan heat spice
  • 12 oz spaghetti
  • 4 tbsp cream cheese
  • 2 chicken stock concentrates
  • 6 tbsp parmesan cheese
  • salt
  • pepper
  • 1 tbsp cooking oil
  • 1 tsp olive oil

Instructions

  1. • Adjust rack to top position and preheat
    oven to 450 degrees. Bring a large pot
    of salted water to a boil. Wash and
    dry produce.
    • Halve zucchini lengthwise; slice into
    ½-inch-thick half-moons. Dice tomato
    into ½-inch pieces. Peel and mince or
    grate garlic.
  2. • Pat pork dry with paper towels; season
    all over with half the Tuscan Heat Spice
    (all for 4 servings), salt, and pepper.
    • Heat a drizzle of oil in a large pan over
    medium heat. Add pork and cook, turning
    occasionally, until browned all over,
    4-8 minutes. Turn off heat; transfer pork to
    one side of a baking sheet. Wipe out pan.
    Swap in chicken or salmon for pork.
    Cook chicken until cooked through,
    5-6 minutes per side, or cook salmon
    (skin sides down) until skin is crisp,
    5-7 minutes, then flip and cook until
    cooked through, 1-2 minutes more.
    Turn off heat; transfer to a cutting
    board. Wipe out pan.
  3. • Toss zucchini with a drizzle of oil, salt,
    and pepper on opposite side of baking
    sheet with pork.
    • Roast on top rack until pork is cooked
    through and zucchini is lightly browned
    and tender, 12-15 minutes.
    Toss and roast zucchini as instructed
    (skip roasting chicken or salmon!).
  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. • When pasta has 5 minutes left, heat a
    drizzle of oil in pan used for pork over
    medium heat. Add tomato and garlic;
    cook, stirring, until softened and fragrant,
    1-2 minutes.
    • Whisk in ¼ cup reserved pasta cooking
    water (1⁄3 cup for 4 servings), cream
    cheese, and stock concentrate. Cook,
    stirring, until thickened, 1-2 minutes.
    Season with salt and pepper. Remove
    from heat.
    Use pan used for chicken or
    salmon here.
  6. • Add drained spaghetti, zucchini, half
    the Parmesan, a splash of reserved
    pasta cooking water, and a drizzle
    of olive oil to pan with sauce; toss to
    combine. TIP: If needed, stir in more
    pasta cooking water a splash at a time
    until pasta is thoroughly coated in sauce.
  7. • Slice pork crosswise.
    • Divide spaghetti between plates; top
    with pork and sprinkle with remaining
    Parmesan. Serve.
    Slice chicken crosswise (skip
    slicing salmon!).
    Chicken is fully cooked when internal temperature reaches 165°.