Tuscan-Spiced Chicken over Garlicky Tomato Spaghetti & Roasted Zucchini

Tuscan-Spiced Chicken over Garlicky Tomato Spaghetti & Roasted Zucchini

We’re all about the simple pleasures in life, and this dinner is certainly one of them. You’ll place juicy slices of perfectly crusted pork tenderloin atop al dente spaghetti in a silky, garlicky sauce studded with bright morsels of tomato and roasted zucchini. Top with a shower of umami-rich Parmesan cheese for an extra-savory finishing touch, and you’ve got a weeknight dinner idea that’s simply pork-tacular.
Allergens: Milk, Wheat
MediterraneanProtein Smart
Serves2CourseDinnerCook35 minsTotal Time35 minsDifficultyMedium
  • 1 unit Zucchini
  • 1 unit Tomato
  • 1 clove Garlic
  • 10 ounce Chicken Cutlets
  • 1 tablespoon Tuscan Heat Spice
  • 6 ounce Spaghetti(Contains Wheat)
  • 2 tablespoon Cream Cheese(Contains Milk)
  • 1 unit Chicken Stock Concentrate
  • 3 tablespoon Parmesan Cheese(Contains Milk)
  • 1 tablespoon Cooking Oil
  • 1 teaspoon Olive Oil
  1. Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
  2. Halve zucchini lengthwise, slice into ½-inch-thick half-moons. Dice tomato into ½-inch pieces. Peel and mince or grate garlic.
  3. Pat pork dry with paper towels, season all over with half the Tuscan Heat Spice (all for 4 servings), salt, and pepper.
  4. Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Turn off heat, transfer pork to one side of a baking sheet. Wipe out pan. Swap in chicken for pork. Cook until cooked through, 5-6 minutes per side. Turn off heat, transfer to a cutting board. Wipe out pan.
  5. Toss zucchini with a drizzle of oil, salt, and pepper on opposite side of baking sheet with pork.
  6. Roast on top rack until pork is cooked through and zucchini is lightly browned and tender, 12-15 minutes. Toss and roast zucchini as instructed (skip roasting chicken!).
  7. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
  8. When pasta has 5 minutes left, heat a drizzle of oil in pan used for pork over medium heat. Add tomato and garlic, cook, stirring, until softened and fragrant, 1-2 minutes.
  9. Whisk in ¼ cup reserved pasta cooking water (1/3 cup for 4 servings), cream cheese, and stock concentrate. Cook, stirring, until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat. Use pan used for chicken here.
  10. Add drained spaghetti, zucchini, half the Parmesan, a splash of reserved pasta cooking water, and a drizzle of olive oil to pan with sauce, toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
  11. Slice pork crosswise.
  12. Divide spaghetti between plates, top with pork and sprinkle with remaining Parmesan. Serve. Slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.

Typical values per serving

Energy2887kJ / 690kcalsFat23gSaturated Fat6gCarbohydrates71gSugars8gProtein49gFibre4gSalt1.325g

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