Tuscan Chicken Linguine

🥘 Ingredients

• Basil
  ½ ounce
• Butter
  2 tbsp
• Chicken Breast Strips
  20 oz
• Cream Cheese
  6 tbsp
• Garlic Herb Butter
  2 tbsp
• Lemon
  1 unit
• Linguine
  12 oz
• Olive Oil
  1 tsp
• Parmesan Cheese
  ¾ cup
• Pepper
• Roma Tomato
  2 unit
• Salt
• Tuscan Heat Spice
  1 tbsp
• Vegetable Oil
  2 tsp
• aluminum foil
• paper towel

🍳 Cookware

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

1. 

   1

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

   Salt, Lemon: 1 unit, Roma Tomato: 2 unit
2. 

   2

   Line a baking sheet with aluminum foil , then arrange tomato wedges on it skin-side down. Sprinkle with a drizzle of Olive Oil . Season with salt, Pepper , and 1 tsp Tuscan Heat Spice (save the rest for step 4). Roast in oven until wilted and beginning to release their juices, about ⏱️ 25 minutes .

   aluminum foil, Olive Oil: 1 tsp, Pepper, Tuscan Heat Spice: 1 tbsp
3. 

   3

   Around the same time that tomatoes have roasted 10 minutes, add Linguine to pot of boiling water. Cook until al dente, ⏱️ 10-12 minutes . Reserve ½ cup pasta cooking water, then drain. Set linguine aside in strainer ; keep pot handy for use in step 5.

   Linguine: 12 oz
4. 

   4

   Pat Chicken Breast Strips dry with paper towel and season with salt, pepper, and remaining Tuscan Heat Spice. Heat a drizzle of Vegetable Oil in a large pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned and cooked through, ⏱️ 3-4 minutes . Remove from heat.

   Chicken Breast Strips: 20 oz, paper towel, Vegetable Oil: 2 tsp
5. 

   5

   Add 1 TBSP plain Butter to pot used for pasta and place over medium-low heat. Add lemon zest, Cream Cheese , and ¼ cup pasta cooking water and whisk until smooth. Stir in linguine, 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 tomato wedges. Garnish with basil (to taste) and remaining Parmesan.

   Basil: ½ ounce