Lemony Spaghetti with Chicken & Brussels
sprinkled with Toasted Panko & Chives
Does your love for pasta know no bounds? We’ve got the perfect vegetarian recipe for any self-professed carb connoisseur. Al dente spaghetti, shredded Brussels sprouts, Parmesan, lemon, and chives come together in a combination that’s hearty, satisfying, and classically comforting. Just add a sprinkle of chili flakes and crunchy toasted panko over the top to take things, well... over the top!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
¼ ounce
Chives
1 unit
Lemon
6 ounce
Spaghetti
(Contains Wheat)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
1 teaspoon
Chili Flakes
10 ounce
Diced Skinless Dark Meat Chicken
Not included in your delivery
Salt
Pepper
Olive Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Mince chives. Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Zest and quarter lemon.
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 11⁄2 cups pasta cooking water (2 cups for 4 servings), then drain. (Keep empty pot handy for Step 4.) • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium- high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper. Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. • Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.
Open package of chopped chicken breast* or dark meat chicken* and drain off any excess liquid; season all over with salt and pepper. Heat a drizzle of oil in a second large pan over medium- high heat. Add chopped chicken breast or dark meat chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Transfer to a plate.
• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (11⁄2 cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until melted and combined.
• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, half the lemon zest, remaining chives, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, about 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt and pepper. Add more lemon juice if desired.
Add chopped chicken breast or dark meat chicken to sauce along with drained spaghetti.
• Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.
Chicken is fully cooked when internal temperature reaches 165°.
