Categories: Meals
Ingredients
- 1 oz. Grated Parmesan
- 1 Ciabatta
- 4 Garlic Cloves
- 1 Lemon
- 2 Boneless Skinless Chicken Breasts
- 5 oz. Spaghetti
- 4 fl. oz. Light Cream
- ⅓ oz. Butter
Directions
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Preheat oven to 400 degrees. Bring a large pot of water to a boil. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Cut ciabatta into 1" dice. Mince garlic. Zest and halve lemon. Juice half and quarter remaining half. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Add pasta to boiling water and cook until al dente, 7-9 minutes. Reserve ½ cup pasta cooking water. Drain in a colander. While pasta cooks, place ciabatta pieces on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer and bake until toasted, 8-10 minutes. While ciabatta toasts, cook chicken.
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Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side. Remove chicken to a plate. Reserve pan; no need to wipe clean.
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Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil. Add garlic to hot pan and cook until lightly toasted, 30-60 seconds. Add cream, butter and half the pasta cooking water and bring to a boil. Add pasta, ¼ tsp. salt, and ¼ tsp. pepper. Stir until pasta is heated through, 1 minute. Remove from burner. If pan is dry, add 1-2 Tbsp. remaining pasta cooking water. Slice chicken into thin slices, and stir into pan with Parmesan (reserve a pinch for garnish), 1 tsp. lemon juice, and a pinch of salt.
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Add ciabatta pieces to pasta and stir to combine. Plate dish as pictured on front of card, garnishing with 1 tsp. lemon zest and reserved Parmesan. Squeeze lemon wedge over dish to taste. Bon appétit!