with Philadelphia Cream Cheese & Tuscan Roasted Tomatoes
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons more flavor infused into every bite. There’s Tuscan-spiced chicken, deeply-roasted garlic and tomatoes, and al dente spaghetti all coated in a creamy, cheesy sauce. It’s one of those hearty, soul-warming dishes that’s sure to put a smile on any pasta-lover’s face.
Allergens
Utensils
Roma Tomato
2 unit
Garlic
1 clove
Tuscan Heat Spice
1 tablespoon
Spaghetti
6 ounce
Chicken Breasts
12 ounce
Parmesan Cheese
0.25 cup
PHILADELPHIA® Cream Cheese
4 tablespoon
Olive Oil
4 teaspoon
Butter
3 tablespoon
Salt
Pepper
Vegetable Oil
1 teaspoon
• Adjust rack to middle position and preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut tomatoes into 6 wedges each. Peel and place whole garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
• Line a baking sheet with foil and lightly oil. Place tomatoes skin sides down on prepared sheet. Drizzle with olive oil; season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use more Tuscan Heat Spice later.) Place garlic foil packet on same sheet. • Roast on middle rack until tomatoes have wilted slightly and garlic is soft, 20-25 minutes.
• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
• While pasta cooks, pat chicken* dry with paper towels. Season with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice in the next step.) • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; cover to keep warm. TIP: If your pan doesn’t have a lid, loosely cover with aluminum foil.
• Once garlic is roasted, open foil and mash with a fork. • Melt 1 TBSP butter in pot used for spaghetti over medium heat. Add mashed garlic and remaining Tuscan Heat Spice; cook until fragrant, 30 seconds. • Stir in PHILADELPHIA® cream cheese, half the Parmesan (save the rest for serving), 2 TBSP butter (3 TBSP for 4 servings), and 2⁄3 cup reserved pasta cooking water (1 cup for 4); bring to a simmer, then turn off heat. Season with salt and pepper.
• Add drained spaghetti to pot with sauce; toss to thoroughly combine. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper. • Slice chicken crosswise. • Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.
3933
kJ
Energy (kJ)
940
kcal
Calories
48
g
Fat
24
g
Saturated Fat
76
g
Carbohydrate
8
g
Sugar
5
g
Dietary Fiber
52
g
Protein
205
mg
Cholesterol
410
mg
Sodium
with Garlic, Parmesan & Tuscan Roasted Tomatoes
with Garlic, Parmesan & Tuscan Roasted Tomatoes
with Garlic, Parmesan & Tuscan Roasted Tomatoes
with Garlic, Parmesan & Tuscan Roasted Tomatoes
with Garlic, Parmesan & Tuscan Roasted Tomatoes
