with Tuscan Roasted Tomatoes
Love chicken alfredo? Then you’ll adore this dreamy dish. It’s a sophisticated riff on the classic with tons of flavor infused into every bite. There’s Tuscan-spiced chicken, oven-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
Tags
Cream Cheese
4 tablespoon
Garlic
1 clove
Parmesan Cheese
3 tablespoon
Chicken Cutlets
12 ounce
Tomato
2 unit
Tuscan Heat Spice
1 tablespoon
Spaghetti
6 ounce
Olive Oil
4 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Butter
3 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
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 each tomato into six wedges. Peel garlic and place in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
Place tomatoes, skin sides down, on a lightly oiled, foil-lined baking sheet. Drizzle with olive oil and 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 softened, 20-25 minutes.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain. Keep empty pot handy for step 5.
While pasta cooks, pat chicken* dry with paper towels. Season all over with 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the 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, 3-5 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 done, carefully open foil and mash with a fork.
Melt 3 TBSP butter (4 TBSP for 4 servings) in pot used for pasta over medium heat. Add mashed garlic and remaining Tuscan Heat Spice.
Stir in cream cheese, half the Parmesan (save the rest for serving), and ⅔ cup reserved pasta cooking water (1 cup for 4) until combined.
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 cooking water a splash at a time until pasta is coated in a creamy sauce.) Season with salt and pepper.
Transfer chicken to a cutting board; slice crosswise.
Divide pasta between bowls. Top with chicken and roasted tomatoes. Sprinkle with remaining Parmesan and serve.
910
kcal
Calories
45
g
Fat
19
g
Saturated Fat
68
g
Carbohydrate
5
g
Sugar
4
g
Dietary Fiber
53
g
Protein
195
mg
Cholesterol
340
mg
Sodium
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