What's Needed?
6 Oz Spaghetti, 10 Oz Chicken Cutlets, 1 Roma Tomato, 1 Clove Garlic
4 Tbsp Cream cheese, 1 Tbsp Tuscan heat spice, 1/4 Cup Parmesan Cheese, 3 Tbsp Butter
Instructions
1) Preheat oven too 400℉, Bring a large pot of water to a boil.
2) Slice tomatoes into 1/2 inch Wedges, Peel garlic and place on a foil nest.
3) Add both to a foil lined baking sheet, drizzle tomatoes with olive oil, season with
salt and pepper and 1 Tsp Tuscan powder(more will be used later).
3) once water is boiling add pasta and cook until al dente 9-11 minutes, save 1 Cup of pasta water.
4) Heat a large drizzle of oil in a in a pan, Pat chicken dry with paper towel,
Then season with 1 Tsp of Tuscan heat spice, salt and pepper.
5) Cook until golden about 3-5 minutes a side. remove from pan and keep warm.
6) Melt 1 Tbsp butter and mash garlic then add the rest of the Tuscan Heat spice, stir until fragrant,
Stir in half the parmesan cheese and cream cheese, 2 Tbsp butter and 2/3 reserved pasta water.
Bring to a simmer then season with salt and pepper.
7) Add spaghetti to pot combine thoroughly (If needed add pasta water 1 Tbsp at a time).
For serving slice chicken at an angle crosswise then add tomatoes and garnish with Parmesan.
