BALSAMIC TOMATO & HERB CHICKEN over Buttery Garlic Spaghetti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 PREP • Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems, finely chop leaves.

Step 2

2 COOK CHICKEN . Pat chicken dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt and pepper. (You'll use the remaining Italian Seasoning later) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. Transfer to a baking sheet.Top with half the mozzarella (save the rest for serving). Bake on top rack until chicken is cooked through and cheese has melted. 9-11 minutes.

Step 3

3 COOK PASTA. Once water is boiling, add spaghetti to pot. Cook until al dente.9-11 minutes.• Reserve 1/2 cup pasta cooking water then drain. Keep empty pot handy for step 5.

Step 4

4 MAKE BALSAMIC TOMATO • While pasta cooks, heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomato and remaining Italian Seasoning Cook, stirring, until slightly softened.1-2 minutes. • Stir in vinegar and tsp sugar (2 tsp for 4 servings). Simmer until mixture is slightly thickened. 1 minute. Remove from heat and stir in 1 TBSP plain butter (2 TBSP for 4) until melted. Stir in chives and chopped parsley season with salt and pepper. Turn off heat

Step 5

5 TOSS PASTA • Heat pot used for pasta over low heat. Add drained spaghetti garlic herb butter. 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings). and 1 TBSP plain butter. Toss to thoroughly combine. • Season generously with salt and pepper

Step 6

6 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.