From the Cabinet Spice Chicken and Spaghetti with Tomato Basil Sauce

Servings: Serves 4

Recipe by Grimaldi's

Elevate your weeknight dinner with this quick and flavorful From the Cabinet Spice Chicken and Spaghetti with Tomato Basil Sauce. Cook spaghetti to al dente perfection and pair it with juicy, perfectly seasoned chicken, seared to golden brown in olive oil. Toss everything in Grimaldi’s Tomato Basil Sauce, a rich and aromatic sauce that balances the dish beautifully. Use reserved pasta water to achieve your desired sauce consistency, and finish with a sprinkle of parmesan and fresh basil for a restaurant-worthy meal that’s simple yet satisfying. Perfect for any night you want a comforting, homemade Italian-inspired dinner!

Ingredients
  • 1 pound spaghetti
  • 1 jar Grimaldi's Tomato Basil Sauce
  • 1 lb chicken breast (butterflied)
  • 4 Tbsp salt
  • Pepper to taste
  • 2 Tbsp olive oil
  • Parmesan cheese to taste
  • Fresh basil (optional)
  • From the cabinet spices:
  • ½ tsp of salt
  • ¼ tsp black pepper
  • ½ tsp of garlic powder
  • ¼ tsp oregano

Directions
  1. In a large pot add water, as instructed in the spaghetti package, and 4 Tbsp of salt and mix until salt is dissolved. Taste water to make sure it tastes salty (but not too much) and adjust if necessary. Cook on medium heat. Once water reaches boiling point, add spaghetti and cook according to instructions on the package. Different cuts of pasta are cooked for different times, so it's important to read the label.
  2. Once spaghetti is al dente (soft with a little bit of a bite) remove spaghetti from the water but do not discard the water as you may need it later. Place spaghetti in an ice bath to stop cooking and drain. Set aside until needed. You will need the pasta water to reheat the spaghetti once sauce and chicken are cooked and to also thin out sauce if it's too thick.
  3. In a sauté pan, place 2 Tbsp of extra virgin olive oil and heat up. While heating olive oil, season butterflied chicken breast with salt, black pepper, garlic powder and oregano. Once olive oil reaches smoking point, place seasoned chicken breast in sauté pan. Sear chicken 3-4 minutes on each side until it browns. Remove when chicken comes off the pan by itself to prevent sticking. Set aside and allow to rest. Keep the pan on the stove to use for the sauce.
  4. In the sauté pan used to cook chicken, add one jar of Grimaldi's Tomato Basil Sauce and turn heat to medium. Allow sauce to heat up slowly. Once sauce reaches 165 degrees Fahrenheit, turn off heat. Tip: adjust thickness of sauce using the pasta water that the spaghetti was cooked in to make thinner or keep on low heat to make thicker.
  5. Dice or slice chicken breast and add to sauce or cut it into strips to serve on top of pasta.
  6. Divide spaghetti into 4-6 portions in bowls or plates, add Grimaldi's Tomato Basil Sauce and chicken, then top with parmesan cheese and fresh basil if desired.

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