Name:

HF Balsamic Tomato & Herb Chicken

Description

Over Buttery Garlic Spaghetti

Prep 5 minutes

Cook 30 minutes

Serves 2 or 4

Ingredients
1 Roma Tomato (2 for 4 servings)
1 Green Herb Blend
1 Clove Garlic (2 for 4 servings)
12 oz Chicken Breasts (24 oz for 4 servings)
1 TBSP Italian Seasoning
1/4 cup Mozzarella Cheese (1 Cup for 4)
6 oz Spaghetti (12 oz for 4)
5 tsp Balsamic Vinegar
Salt
Pepper
Cooking oil (2 tsp)
Sugar 1/4 tsp (1/2 tsp for 4)
Butter 4 TBSP (7 TBSP for 4)

Instructions
1. Prep
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves. Peel and mince garlic.
2. Cook Chicken
Pat chicken dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (You'll use the remaining Italian Seasoning later).
Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned (2-3 minutes per side).
Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving).
Bake on top rack until chicken is cooked through and cheese is melted (10-12 minutes).
3. Cook Pasta
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente (9-11 minutes).
Reserve 1/2 cup pasta water, then drain.
4. Make Balsamic Tomato
While pasta cooks, heat a drizzle of oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning. Cook stirring until slightly softened (1-2 minutes).
Stir in vinegar and 1/4 tsp sugar (1/2 tsp for 4). Simmer until mixture has thickened slightly (1 minute).
Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Stir in sliced chives and chopped parsley: season with salt and pepper. Turn off heat.
5. Toss Pasta
Melt 2 TBSP butter (4 TBSP for 4) in pot used for pasta over low heat; stir in garlic and cook until fragrant (30 seconds).
Add drained spaghetti 2 TBSP reserved pasta water (4 TBSP for 4), and 1 TBSP butter. Toss until thoroughly combined.
Season generously with salt and pepper.
6. Finish & Serve
Slice chicken crosswise if desired.
Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.

Length

35

Calories

880

Servings

2

Date Created

Created By

Jade Smidt

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