Parmesan-Crusted Chicken with Creamy Lemon Tomato Spaghetti

• porzioni: 2 servings
• tempo di preparazione: 40 minutes
• tempo totale: 40 minutes

Ingredienti

1 unit Lemon

½ cup Panko Breadcrumbs

1 tablespoon Fry Seasoning

½ cup Parmesan Cheese

12 ounce Chicken Breasts

2 teaspoon Dijon Mustard

2 tablespoon Sour Cream

6 ounce Spaghetti

2 unit Roma Tomato

1 clove Garlic

2 tablespoon Cream Cheese

4 teaspoon Olive Oil

1 teaspoon Vegetable Oil

2 tablespoon Butter

Salt

Pepper

Istruzioni

Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil and lightly oil. Wash and dry all produce. Cut tomatoes into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, and 1 TBSP olive oil. Season with salt and pepper.

Toss tomatoes on one side of prepared sheet with half the garlic and a drizzle of olive oil. Season with salt and pepper; arrange skin sides down. Pat chicken dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on empty side of same sheet. In a second small bowl, combine mustard and sour cream; evenly spread onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides).

Roast tomatoes and chicken on middle rack until tomatoes are lightly browned and softened and chicken is cooked through, 15-20 minutes. TIP: If tomatoes are still firm, remove chicken from sheet and continue roasting tomatoes.

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Melt 1 TBSP butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. Lower heat; stir in cream cheese, a pinch of lemon zest, another 1 TBSP butter (2 TBSP for 4 servings), and ¼ cup reserved pasta cooking water until smooth. Squeeze in 1 TBSP lemon juice; add spaghetti and toss to combine. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Add half the tomatoes to pot with spaghetti. Season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and Parmesan. Serve with any remaining lemon wedges on the side.

Nutrizione

• Calorie: 1010 kcal
• Grassi Totali: 46 g
• Grassi Saturi: 22 g
• Colesterolo: 200 mg
• Sodio: 710 mg
• Carboidrati Totali: 93 g
• Fibra Alimentare: 8 g
• Zuccheri Totali: 11 g
• Proteine: 58 g