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Crispy Parmesan Chicken

Crispy Parmesan Chicken

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with Garlic Scallion Couscous & Lemony Roasted Carrots

Yield: 2

Chicken cutlets gussied up with golden breadcrumb topping with hot smoked paprika and Parmesan cheese. Roasted alongside lemony carrots on the same baking sheet. Boil the pearl couscous and toss it with the garlicky butter.
Prep: 10 Cook: 40

  • 12oz carrots
  • 1lemon
  • 1tsp hot smoked paprika
  • 2½oz Israeli couscous
  • 2scallions
  • 1clove garlic
  • ¼cup panko breadcrumbs
  • 3TBS parmesan cheese
  • 10oz chicken cutlets
  • 1½oz sour cream
  • salt & pepper
  • 4tsp olive oil
  • 2TBS butter
  • paprika (optional)

 

Prep:

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

Trim, peel, and halve carrots lengthwise, cut crosswise into 2-inch-long pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Zest and quarter lemon.

 

Coat chicken:

In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.

Pat chicken dry with paper towels, season all over with salt and pepper. Place on one side of a baking sheet.

Spread tops of chicken with sour cream. Mound with panko mixture and sprinkle on hot smoked or regular paprika to taste, pressing to adhere (no need to coat the undersides).

 

Roast chicken & carrots:

Toss carrots on opposite side of sheet from chicken with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and carrots are browned and tender, 15-20 minutes.

Transfer chicken to a plate to rest.

Tip: If carrots are done before chicken, remove from sheet and continue roasting chicken.

 

Cook couscous:

While chicken and carrots roast, add couscous to pot with boiling water. Cook until tender, 6- to 8-minutes. Drain thoroughly.

Melt 2 TBS butter in an empty pot over medium heat. Add scallion whites and garlic, cook until softened, 1 minute.

Return cooked couscous to pot and stir until coated. Taste and seasonwith salt and pepper.

 

Finish carrots:

Once carrots are done roasting, carefully toss with lemon zest and a squeeze of lemon juice to taste.

 

Serve:

Divide chicken, carrots, and couscous between plates. Garnish chicken with scallion greens. Serve with any remaining lemon wedges on the side.

Spicy Peruvian Chicken

Spicy Peruvian Chicken

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with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1oz chicken stock concentrate
  • 2TBS mayonnaise
  • 2cloves garlic
  • 1jalapeño
  • 1tomato
  • 1TBS fajita spice blend (recipe follows)
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • salt & pepper
  • ¼tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

  • 1tsp paprika
  • ¼tsp onion powder
  • ¼tsp garlic powder
  • ¼tsp chili powder
  • ¼tsp cumin
  • ¼tsp oregano

Creamy Dijon Dill Chicken

Creamy Dijon Dill Chicken

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with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

  • 12oz potatoes
  • ¼oz dill
  • 10oz chicken cutlets
  • 6oz green beans
  • 1oz chicken stock concentrate
  • 3TBS sour cream
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

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with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

  • 12oz carrots
  • 1TBS fry seasoning
  • ¼cup panko breadcrumbs
  • 1tsp hot sauce
  • 12oz potatoes
  • 2scallions
  • 4½TBS sour cream
  • 10oz chicken cutlets
  • ¼oz frank’s seasoning blend
  • 1½oz blue cheese dressing
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 2TBS butter


Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

Meanwhile, pat chicken dry with paper towels, season with salt and pepper.

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired.

Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

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with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1/4cup panko breadcrumbs
  • 10oz chicken cutlets
  • 12oz carrots
  • 1TBS fry seasoning (recipe follows)
  • 2TBS maple syrup
  • 2TBS Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Fry Seasoning

1 TBS

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika

 

Goat Cheese Chicken with Figgy Balsamic

Goat Cheese Chicken with Figgy Balsamic

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with Garlic Roasted Potatoes & Carrots

Yield: 2

When you combine luscious fig jam with tart balsamic vinegar and a little butter, it becomes something more than the sum of its parts. Add a layer of tangy melted goat cheese on top, serve with a side of garlicky roasted potatoes and carrots, and you’ve got a quick, delicious way to a weeknight dinner.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 9oz carrots
  • 1tsp garlic powder
  • 1oz goat cheese
  • 2scallions
  • 10oz chicken cutlets
  • 1tsp dried rosemary
  • 1oz fig jam
  • 1oz chicken stock concentrate
  • 5tsp balsamic vinegar
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Start prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Roast veggies:

Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 12 minutes, then stir. Carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10-12 minutes more.

Finish prep:

While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Cook chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt, pepper, and two-thirds of the rosemary.

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4- to 6-minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese, cover pan to melt cheese.

Remove pan from heat and keep covered until ready to serve.

Make sauce:

While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1- to 2-minutes.

Stir in stock concentrate, vinegar, jam, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until thickened and saucy, 2- to 3-minutes.

Remove pan from heat, stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

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with Roasted Veggies, Lemony Bulgur & Almonds

Sweet apricot jam spiced with sumac adds a tart punch to a sauce for chicken that’s irresistible. Served with lemony bulgur, topped with roasted zucchini, chili-kissed onion, and sliced almonds.
Note: If the apricot jam doesn’t immediately dissolve when you add it to the pan, break up any clumps into smaller pieces. Eventually, they’ll melt into a sweet and tangy sauce.
Prep: 10 Cook: 30

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1red onion
  • 1clove garlic
  • 1tsp chili powder
  • 2oz chicken stock concentrates
  • 10oz chicken cutlets
  • 1oz apricot jam
  • ½oz sliced almonds
  • salt & pepper
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Halve, peel, and cut onion into ½-inch wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

Cook bulgur:

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.

Stir in bulgur, one of the stock concentrates, 1 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.

Stir in jam, remaining stock concentrates, and ¼ cup water. Simmer until thickened, 2- to 3-minutes.

Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.

Finish & serve:

Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.

Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice. Season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.

Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.

Creamy Caramelized Onion Chicken

Creamy Caramelized Onion Chicken

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with Apple, Walnut & Carrot Salad

Yield: 2

Onion is cooked until sweet and jammy, adding astonishing depth to a creamy, rich pan sauce for chicken. Caramelized onion is also the flavor bridge that connects the savory chicken to a sweet ‘n’ tangy side salad dressed with honey Dijon dressing.
Prep: 10 Cook: 35

  • 6oz carrots
  • ¼oz parsley
  • 5tsp white wine vinegar
  • 1oz chicken stock concentrate
  • 1½oz honey Dijon dressing
  • 1apple
  • 1yellow onion
  • ½oz walnuts
  • 4oz kale
  • 1tsp dried thyme
  • 10oz chicken cutlets
  • 2TBS crème fraîche
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp sugar
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Wash and dry produce.
Remove and discard any large stems from kale, chop into bite-size pieces. Trim and peel carrots. Halve lengthwise, then slice into ¼-inch thick half-moons. Halve, core, and dice apple into ½-inch pieces. Halve, peel, and thinly slice onion. Finely chop parsley. Roughly chop walnuts.

Make salad:
Place kale in a large bowl, using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute.
Tip: Don’t skip this step – massaging helps the kale leaves wilt slightly, lending a tender, not fibrous texture. Add carrots and apple, toss to combine. Set aside.

Caramelize onion:
Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes.
Add 2 tsp vinegar, ¼ tsp thyme, 1 tsp sugar, and a splash of water. Cook, stirring occasionally, until caramelized and jammy, 2- to 3-minutes.
Tip: If pan seems dry, stir in more splashes of water. Season with salt and pepper.
Turn off heat, transfer to a small bowl. Wipe out pan.

Cook chicken:
Pat chicken dry with paper towels. Season all over with salt and pepper.
Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.
Remove from pan and set aside. Cover to keep warm.

Make sauce:
Return caramelized onion to pan. Stir in stock concentrate, ½ tsp vinegar, and ¼ cup water. Cook, stirring, until combined and thickened, 2- to 3-minutes.
Remove pan from heat. Stir in crème fraîche, cream cheese, half the parsley, and 1 TBS butter until combined.
Tip: If sauce seems too thick, stir in water 1 TBS at a time.

Finish & serve:
Drizzle dressing over salad, toss to coat.
Divide chicken and salad between plates. Pour sauce over chicken. Top salad with walnuts. Garnish everything with remaining parsley and serve.

Paprika Chicken in a Lemony Sauce

Paprika Chicken in a Lemony Sauce

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with Pistachio Rice & Roasted Carrots

Yield: 2

Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce, served with tender roasted carrots and steamy rice with lemon zest and pistachios.
Prep: 10 Cook: 35

  • 12oz carrots
  • 1lemon
  • 1tsp paprika
  • ½oz pistachios
  • 2scallions
  • ¼oz thyme
  • ½cup basmati rice
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1½TBS sour cream
  • salt & pepper
  • 2tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems, finely chop leaves. Zest and quarter lemon.

Roast carrots:

Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-25 minutes.

Cook rice:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook, stirring occasionally, until just softened, 1 minute.

Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Cook chicken:

While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt, and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Tip: If chicken begins to brown too quickly, lower the heat.

Turn off heat, transfer to a plate. Wipe out pan.

Make sauce:

Melt 1 TBS butter in same pan over medium heat. Add chopped thyme, cook until fragrant, 30 seconds.

Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat.

Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and pistachios. Season with salt and pepper.

Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side

Balsamic Tomato & Herb Chicken

Balsamic Tomato & Herb Chicken

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over Buttery Garlic Spaghetti

Yield: 2 Servings

Chicken cutlets coated 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.

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.

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.

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.

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

Note: The sugar balance out the acidity of the tomato mixture.

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.