Chicken, Bell Pepper, and Spaghetti in Sherry-Cream Sauce
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 3 packetsunsalted butter
- 1red bell pepper
- 1/4 ouncebasil
- 1/8 ounceparsley
- 3 clovesgarlic
- 2boneless skinless chicken breasts
- 6 ouncesspaghetti
- 1 tablespoonsherry vinegar
- 8 ouncesheavy cream
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- 10" medium high-sided pan
Bring a medium pot of water to a boil over high heat. Unwrap butter packets and set aside to soften. Rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Halve lemon. Peel shallot and mince. Mince garlic. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and black pepper.
Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add chicken and scatter bell pepper around in pan. Cook, flipping chicken halfway through and stirring pepper, until pepper is tender and chicken is cooked through and no longer pink, about 12 minutes total. Transfer chicken and bell pepper to a large plate. Reserve pan, off heat, for Step 4.
While chicken cooks, season boiling water generously with salt. Stir in spaghetti and cook until al dente, 8-9 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
Return pan from chicken to medium heat with 1 packet butter. When butter is foamy, add shallot and garlic and cook, stirring, until softened and fragrant, 3-4 minutes. Then, stir in sherry vinegar, 2 tablespoons heavy cream, and half of reserved pasta cooking water to combine. Season with ¼ teaspoon salt and black pepper as desired.
Increase heat under pan to high and bring sauce to a boil, then reduce heat to medium and simmer until thickened slightly, 3-5 minutes. Remove pan from heat. Add juice of ½ lemon. Stir in remaining butter to melt—your sauce should be slightly thickened and silky. Taste and add salt and black pepper as desired.
Finish and plate spaghetti
Cut chicken into ½-inch cubes and add to pan with sauce, still off heat. Add bell pepper, basil, and spaghetti, and stir gently to combine. If needed, stir in more pasta water, 1 tablespoon at a time, to loosen sauce. Divide chicken, bell pepper, and spaghetti between serving plates. Garnish with Parmesan and parsley and dig in!