Tuscan Chicken Spaghetti

🥘 Ingredients

• Parmesan cheese
  ¾ cup
• Roma tomato
  4 unit
• Tuscan Heat Spice
  1 tbsp
• basil
  ½ oz
• butter
  2 tbsp
• chicken breast strips
  20 oz
• cream cheese
  6 tbsp
• garlic herb butter
  2 tbsp
• lemon
  1 unit
• olive oil
  1 tsp
• pepper
• salt
• spaghetti
  12 oz
• vegetable oil
  2 tsp

🍳 Cookware

• large pot
• small bowl
• baking sheet
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. Zest ½ tsp zest from lemon , then quarter. Squeeze 1 TBSP juice into a small bowl (save any remaining lemon for another use). Cut Roma tomato into ½-inch-thick wedges.

   lemon: 1 unit, Roma tomato: 4 unit
2. 

   2

   Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin sides down. Drizzle with olive oil ; season with salt , pepper , and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast on top rack until wilted and beginning to release their juices, about ⏱️ 25 minutes .

   olive oil: 1 tsp, salt, pepper, Tuscan Heat Spice: 1 tbsp
3. 

   3

   Once tomatoes have roasted 10 minutes, add spaghetti to pot of boiling water. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Set spaghetti aside in strainer ; keep pot handy for use in step 5.

   spaghetti: 12 oz
4. 

   4

   Pat chicken breast strips dry with paper towels and season with salt, pepper, and remaining Tuscan Heat Spice. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.

   chicken breast strips: 20 oz, vegetable oil: 2 tsp
5. 

   5

   Add butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese , and ¾ cup pasta cooking water and whisk until smooth. Stir in spaghetti, garlic herb butter , reserved lemon juice, and half the Parmesan cheese . (TIP: If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.) Toss in chicken, then season with salt and pepper.

   butter: 2 tbsp, cream cheese: 6 tbsp, garlic herb butter: 2 tbsp, Parmesan cheese: ¾ cup
6. 

   6

   Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomatoes. Garnish with basil and remaining Parmesan.

   basil: ½ oz