Pomodoro Chicken with Garlic Spaghetti
Pomodoro Chicken with Garlic Spaghetti is a Mediterranean recipe that serves 4. For $3.36 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 64g of protein, 23g of fat, and a total of 706 calories. If you have scallions, red pepper flakes, lemon zest, and a few other ingredients on hand, you can make it. It works best as a beverage, and is done in approximately 35 minutes. This recipe from Cinnamon Spice and Everything Nice has 813 fans. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is amazing. If you like this recipe, you might also like recipes such as Spaghetti al Pomodoro, Spaghetti Pomodoro, and Spaghetti Pomodoro With Grilled Tempeh.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
4 chicken cutlets or small boneless, skinless chicken breasts pounded to 1/4-inch thick
1/4 cup all-purpose flour
1 tablespoon minced fresh parsley
2 tablespoons minced garlic
3/4 cup half & half
1 teaspoon lemon zest
3/4 cup low-sodium chicken broth
2 tablespoon olive oil
1/2 cup grated Parmesan cheese
a couple dashes of red pepper flakes, to taste
chopped scallions, for garnish
sea salt and fresh black pepper
8 ounces spaghetti
1 cup chopped fresh tomatoes
1/3 cup white wine, optional*
Equipment:
pot
frying pan
aluminum foil
Cooking instruction summary:
Cook the spaghetti in a large pot of boiling salted water according to package directions. Season the chicken with salt and pepper on both sides then dredge in the flour. Add the oil to a large, nonstick skillet set over over medium-high. Add the chicken and cook on each side 3 - 4 minutes or until thoroughly cooked. Remove the chicken to a plate and cover with foil.Add the wine, broth and half & half to the pan, bring to a simmer and cook about 5 minutes, stirring often until slightly thickened. Stir in the tomatoes then bring back up to simmer for a minute or two. Season to taste with salt and pepper.Add the cutlets to the pan and spoon the sauce over them. Remove from the heat and put a lid on the pan.Drain the pasta and reserve 1/2 cup of the water. Add the olive oil to the same pan set over medium-low heat with the garlic and cook until fragrant about 2 minutes. Stir in the pasta water, parsley, lemon zest and spaghetti; toss well. Add the Parmesan and toss again. Season to taste with salt, pepper and red pepper flakes. Serve with the chicken and garnish with scallions.
Step by step:
1. Cook the spaghetti in a large pot of boiling salted water according to package directions. Season the chicken with salt and pepper on both sides then dredge in the flour.
2. Add the oil to a large, nonstick skillet set over over medium-high.
3. Add the chicken and cook on each side 3 - 4 minutes or until thoroughly cooked.
4. Remove the chicken to a plate and cover with foil.
5. Add the wine, broth and half & half to the pan, bring to a simmer and cook about 5 minutes, stirring often until slightly thickened. Stir in the tomatoes then bring back up to simmer for a minute or two. Season to taste with salt and pepper.
6. Add the cutlets to the pan and spoon the sauce over them.
7. Remove from the heat and put a lid on the pan.
8. Drain the pasta and reserve 1/2 cup of the water.
9. Add the olive oil to the same pan set over medium-low heat with the garlic and cook until fragrant about 2 minutes. Stir in the pasta water, parsley, lemon zest and spaghetti; toss well.
10. Add the Parmesan and toss again. Season to taste with salt, pepper and red pepper flakes.
11. Serve with the chicken and garnish with scallions.
Nutrition Information:
covered percent of daily need
