Tuscan Chicken & Spaghetti
Peel one garlic clove, drizzle with oil on piece of foil. Season with salt & pepper.
1
Halve approximately 12 grape tomatoes using Close & Cut. Option: Cut 2 Roma tomatoes into 6 wedges.
2
Add cut tomatoes to stone. Drizzle with oil, season with Tuscan Heat Spice (or Italian seasoning). Add garlic packet. Roast at 400° for 20 minutes.
3
Season chicken cutlets with drizzle of oil, salt & pepper, & Tuscan Heat seasoning.
4
Cook 6 oz spaghetti in salted boiling water.
5
Tomatoes & garlic are nicely roasted!
Roast chicken in Deluxe Air Fryer for 12 minutes. Option: brown the chicken in skillet before or after cooking in air fryer.
6
After pasta is cooked, let drain, reserving 3/4c pasta water. In same pot, melt 1T butter. Add 1t Tuscan Heat spice & cooked garlic.
7
Add 4T cream cheese, an additional 2T butter, & 2/3c reserved pasta water. Simmer. Season with salt & pepper.
8
Add 1/4c parmesan cheese.
9
Use whisk to combine.
10
Add spaghetti & roasted tomatoes back to pot.
11
Cut chicken using wide tine fork from Quick Shred as a guide.
12
Top with fresh parmesan cheese using Microplane Grater.
13
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