Balsamic Tomato & Herb Chicken over Buttery Garlic Spaghetti

Chicken is satisfying, speedy, & so versatile. Coating cutlets in Italian herbs, then searing for an eye-catching crust & roasting with blanket of mozzarella makes the meat is tender & cheese is melty. It’s all perched atop twirly garlic herb butter spaghetti, then spooned with a warm balsamic tomato topping that’s laced with fresh parsley & chives.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position. Bring lg. pot of salted water to boil.

Step 2

Pat chicken dry with paper towels. Season with 1t Italian Seasoning, salt, & pepper. • Heat drizzle of oil in med. pan over med.-high. Add chicken; cook (2-3 min. per side) until browned • Transfer to baking sheet; top with half of mozzarella. • Bake (9-11 min.) on top rack until chicken is cooked through and cheese has melted.

Step 3

Once water boils, add spaghetti to pot. Cook (9-11 min.) until al dente. • Reserve ½ cup pasta water; drain. (Keep empty pot handy for step 5.)

Step 4

While pasta cooks, heat drizzle of olive oil in pan (used for chicken) over med.-high. Add tomato & remaining Italian Seasoning. Cook (1-2 min.), stirring, until slightly softened. • Stir in vinegar and ¼t sugar; simmer (1 min.) until mixture is slightly thickened. • Remove from heat; stir in 1T plain butter until melted. Stir in chives & chopped parsley; season with salt & pepper.

Step 5

Heat pot (used for pasta) over low. Add drained spaghetti, garlic herb butter, 2T reserved pasta water, and 1T plain butter. Toss to thoroughly combine; season generously with salt & pepper.

Step 6

Slice chicken crosswise. • Divide spaghetti between bowls; top with chicken. Spoon balsamic tomato over chicken; sprinkle with remaining mozzarella.

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