(with Roasted Root Veggies)
9 cloves of garlic
3 Roma tomatoes
*2 T. Tuscan Heat Spice
6 chicken breasts
16 oz. Linguine pasta
6 T. cream cheese
1 1/2 c. fresh, shredded, Parmesan cheese
6 T butter
olive oil
salt and pepper, to taste
1. Cook pasta, 9-11 minutes, or until al dente. Reserve 1 1/2 cups of pasta water for later.
2. While pasta is cooking, dice tomato and crush or finely chop garlic, reserving 3 cloves for later.
3. Put chicken in medium bowl, add a large drizzle of olive oil, chopped garlic, half the Tuscan Heat Spice, salt, and pepper. Turn chicken thoroughly to coat.
4. Heat a drizzle of olive oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. (If chicken begins to brown too quickly, lower the heat!) Turn off heat, transfer chicken to cutting board. Once cool enough to handle, thinly slice, crosswise.
5. While chicken is cooking, melt 6 T. butter, add garlic; cook, stirring, until fragrant, 1 minute. Add tomatoes, remaining Tuscan Heat Spice, salt, and pepper. Cook, stirring, until softened, 2-3 minutes.
6. Stir cream cheese, half the Parmesan, and half the reserved pasta water into pan with tomatoes. Bring to a simmer, then stir in drained pasta. (If needed, stir in more pasta water a splash at a time until pasta is coated in a creamy sauce.). Turn off heat; taste and season with salt and pepper.
7. Serve the pasta and chicken side by side.
* Tuscan Heat Spice consists of basil, oregano, rosemary, marjoram, sage (or Italian Seasoning), thyme, garlic powder, fennel seeds, and red pepper flakes, mixed together.
