Categories: Main dish

Ingredients

• 12 oz spaghetti
• 4 Roma Tomatoes
• 1 TBSP Tuscan heat spice
• salt and pepper
• 20 oz chicken strips
• 1 TBSP butter or margarine
• 1 lemon- zest and quarter
• 6 TBSP cream cheese
• 2 TBSP garlic herb butter
• 2 TBSP minced parsley
• 1-2 TBSP chives
• 1/4 cup parmesan cheese

Directions

1. Preheat oven to 400 degrees.

2. Cook spaghetti noodles until al dente. Reserve 1/2 cup water.

3. Cut tomatoes into 1/2" wedges. Line baking sheet with foil. Arrange tomatoes on foil, skin side down. Drizzle with olive oil and season with 1 1/2 tsp heat spice, salt and pepper. Roast on top rack until softened and beginning to release their juices. (20-25 min).

4. Season chicken strips with remaining heat spice, salt and pepper. Drizzle a little oil in skillet over med-high heat. Add chicken and cook through (4-6 min). Remove from heat.

5. In pot used for spaghetti, melt butter over med-low heat. Whisk in lemon zest, cream cheese, and 1/3 cup reserved pasta water until smooth.

6. Stir in spaghetti, garlic butter, 1/2 parsley, 1/2 chives and juice from lemon. (Add more pasta water a splash at a time until pasta is evenly coated).

7. Stir in chicken and season with salt and pepper. Top with roasted tomatoes, garnish with remaining parmesan, parsley and chives.

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