over Buttery Garlic Spaghetti

Yield: 2 Servings

Coated chicken cutlets in Italian herbs, seared for an eye-catching crust and roasting each with a blanket of mozzarella until the meat is tender and the cheese is melty. It’s all perched atop twirly garlicky spaghetti, then topped with a warm balsamic tomato mixture that’s laced with fresh parsley.
In Step 4, you’ll be adding a bit of sugar to your tomato mixture. Rather than turning the balsamic tomato into a dessert course, the sugar helps balance out the acidity of the tomato and vinegar for a delicious depth of flavor.
Prep: 5, Cook: 30

• 1tomato
• 10oz chicken cutlets
• 6oz spaghetti
• ¼oz parsley
• 1clove garlic
• 1TBS Italian seasoning
• ½cup mozzarella cheese
• 5tsp balsamic vinegar
• 1TBS cooking oil
• ¼tsp sugar
• 1tbs butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Pick parsley leaves from stems, finely chop leaves. Peel and mince garlic.

Cook chicken:

Pat chicken dry with paper towels. Season with 1½ tsp Italian Seasoning, salt, and pepper. (You’ll use more Italian Seasoning later.)

Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2- to 3-minutes per side.

Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving).

Roast on top rack until chicken is cooked through and cheese melts, 9-11 minutes.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. Keep empty pot handy for Step 5.

Make balsamic tomato:

While pasta cooks, heat a drizzle of oil in pan used for chicken over medium high heat. Add tomato and 1½ tsp Italian Seasoning. Cook, stirring, until slightly softened, 1- to 2-minutes.

Stir in vinegar and ¼ tsp sugar. Simmer until mixture is slightly thickened, 1 minute.

Remove pan from heat and stir in 1 TBS butter until melted. Stir in chopped parsley, season with salt and pepper. Turn off heat.

Toss pasta:

Melt 2 TBS butter in pot used for pasta over low heat. Stir in garlic, cook until fragrant, 30 seconds.

Add drained spaghetti, 2 TBS reserved pasta cooking water , and 1 TBS butter. Toss to thoroughly combine.

Tip: For a saucier pasta, add more reserved pasta cooking water a splash at a time.

Season generously with salt and pepper.

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.