Tuscan Chicken Spaghetti

🥘 Ingredients

• basil
  1 bunch
• butter
  2 tbsp
• chicken breast strips
  1 lb
• cream cheese
  2 oz
• garlic herb butter
  2 tbsp
• lemon
  1
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• roma tomato
  2
• spaghetti
  1 lb
• tuscan heat spice
  2 tsp
• vegetable oil
  1 tbsp

🍳 Cookware

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

1. 

   1

   Bring a large pot of salted water to a boil. Adjust rack to top position and preheat oven to 400 degrees. Wash and dry all produce. Zest ½ tsp zest from lemon , then quarter. 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, roma tomato: 2
2. 

   2

   Line a baking sheet with aluminum foil, then arrange tomato wedges on it skin sides down. Drizzle with olive oil ; season with salt, pepper, and 1 tsp tuscan heat spice (save the rest for step 4). Roast on top rack until wilted and beginning to release their juices ⏱️ 25 minutes .

   olive oil: 1 tbsp, tuscan heat spice: 2 tsp
3. 

   3

   Once tomatoes have roasted ⏱️ 10 minutes , add spaghetti to pot of boiling water. Cook until al dente ⏱️ 10 minutes . Reserve 1 cup pasta cooking water, then drain. Set spaghetti aside in a strainer ; keep pot handy for use in step 5.

   spaghetti: 1 lb
4. 

   4

   Pat chicken breast strips dry with paper towels and season with salt, pepper, and remaining tuscan heat spice. Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 4 minutes . Remove from heat.

   chicken breast strips: 1 lb, vegetable oil: 1 tbsp
5. 

   5

   Add 2 TBSP butter to pot used for pasta and place over medium-low heat. Add lemon zest, cream cheese , and ¾ cup pasta cooking water and whisk until smooth. Stir in spaghetti, garlic herb butter , reserved lemon juice, and half the parmesan cheese .

   butter: 2 tbsp, cream cheese: 2 oz, garlic herb butter: 2 tbsp, parmesan cheese: 2 tbsp
6. 

   6

   Pick basil leaves from stems; discard stems and roughly chop or tear leaves. Divide pasta between bowls and top with tomatoes. Garnish with basil and remaining parmesan cheese.

   basil: 1 bunch