Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place the
Frozen Zucchini Blend (2 cups)
in a bowl and toss with
Olive Oil (1 Tbsp)
,
Kosher Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
.
Step 3
Spread the zucchini blend onto a lined sheet pan. Sprinkle the zucchini slices with
Shredded Parmesan Cheese (3/4 cup)
.
Step 4
Bring a pot of salted water to a boil. While the water is heating, pat the chicken breasts dry with paper towels, then season the
Boneless, Skinless Chicken Breasts (1.5 lb)
all over with
Kosher Salt (1/2 Tbsp)
,
Ground Black Pepper (1 tsp)
, and
Italian Seasoning (1 Tbsp)
.
Step 5
Add
Olive Oil (1 Tbsp)
to a large saucepan over medium-high heat and cook the chicken breasts for 4 to 5 minutes on each side, until nicely brown. Remove the chicken from the pan and set aside.
Step 6
Reduce the pan heat to medium. Add the
Butter (2 Tbsp)
and
Garlic Powder (1 tsp)
. When the butter has melted, add the
Chicken Stock (1/2 cup)
and bring to a simmer. Use a spatula to scrape up any caramelized bits that have stuck to the bottom of the saucepan. The chicken stock should be reduced by half.
Step 7
Add the
Heavy Cream (1 cup)
to the pan.
Step 8
Add in the
Sun-Dried Tomatoes (1 1/2 cups)
,
Kosher Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Bring the sauce to a simmer.
Step 9
Add the chicken breasts back into the saucepan and turn the chicken breasts to coat with sauce. Reduce the heat to low.
Step 10
Roast the Parmesan zucchini for 12-15 minutes until the zucchini starts to brown.
Step 11
While the zucchini is roasting, place the
Spaghetti (1 lb)
into the boiling water and cook for 9 to 11 minutes.
Step 12
Using tongs, add the spaghetti, and the remaining
Shredded Parmesan Cheese (3/4 cup)
to the saucepan. Top the spaghetti with the chicken and spoon any additional sauce on top of the chicken. Serve with
Garlic Bread (1 lb)
.
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