Tuscan Chicken Linguine

🥘 Ingredients

• basil
  1 unit
• butter
  1 tbsp
• chicken breast strips
  8 oz
• cream cheese
  4 oz
• garlic herb butter
  1 tbsp
• lemon
  1 unit
• linguine
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  ½ cup
• roma tomato
  1 unit
• tuscan heat spice
  1 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

• large pot
• small bowl
• baking sheet
• aluminum foil
• strainer
• paper towel
• large pan

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Adjust oven rack to upper position and preheat oven to 400°F. Zest lemon to get ½ tsp zest, 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.

   lemon: 1 unit, roma tomato: 1 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 ⏱️ 25 minutes .

   olive oil: 1 tbsp, tuscan heat spice: 1 tsp
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: 1 unit
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: 8 oz, vegetable oil: 1 tbsp
5. 

   5

   Add 1 tbsp 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 . Toss in chicken, then season with salt and pepper. If pasta seems dry, add more cooking water, a little at a time, until coated in a loose sauce.

   butter: 1 tbsp, cream cheese: 4 oz, garlic herb butter: 1 tbsp, parmesan cheese: ½ 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 and remaining parmesan cheese.

   basil: 1 unit