Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Finely dice tomato. Thinly slice chives. Pick parsley leaves from stems; finely chop leaves.

Step 2

• Pat chicken* dry with paper towels. Season with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning later.) • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. • Transfer chicken to a baking sheet. Top with half the mozzarella (save the rest for serving). • Bake on top rack until chicken is cooked through and cheese melts, 9-11 minutes.

Step 3

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water, then drain. (Keep empty pot handy for step 5.)

Step 4

• While pasta cooks, heat a drizzle of oil in pan used for chicken over medium- high heat. Add tomato and remaining Italian Seasoning. Cook, stirring, until slightly softened, 1-2 minutes. • Stir in vinegar and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings). Simmer until mixture is slightly thickened, 1 minute. • Remove from heat and stir in 1 TBSP plain butter (2 TBSP for until melted. Stir in chives and chopped parsley; season with salt and pepper. Turn off heat.

Step 5

• Heat pot used for pasta over low heat. Add drained spaghetti, garlic herb butter, 2 TBSP reserved pasta cooking water (4 TBSP for 4 servings), and 1 TBSP plain butter (2 TBSP for 4). Toss to thoroughly combine. • Season generously with salt and pepper.

Step 6

• Slice chicken crosswise if desired. • Divide spaghetti between bowls and top with chicken. Spoon balsamic tomato over chicken. Sprinkle with remaining mozzarella and serve.