Chicken & Sun-Dried Tomato Spaghetti
with Fresh Parsley, Almonds & Parmesan
Does your love for pasta know no bounds? We’ve got the perfect recipe for any self-professed carb connoisseur. Al dente spaghetti, sun-dried tomatoes, juicy grape tomatoes, and fresh parsley come together in a combination that’s hearty, satisfying, and classically comforting–all in 20 minutes! Just add a sprinkle of Parmesan and crunchy toasted almonds over the top to take things... well, over the top!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 ounce
Sun-Dried Tomatoes
1 clove
Garlic
4 ounce
Grape Tomatoes
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains Wheat)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
1 unit
Veggie Stock Concentrate
2 tablespoon
PHILADELPHIA® Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.
• While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Heat a drizzle of oil in pan used for almonds over medium-high heat. Add shrimp or chicken; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. • Stir in stock concentrate and 1⁄3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. • Reduce heat to low and whisk in PHILADELPHIA® Cream Cheese until fully incorporated.
• Stir grape tomatoes into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.
Stir shrimp or chicken into sauce along with spaghetti.
• Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
