Burrata Chicken Pasta (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
2 tablespoons olive oil
02 -
10 oz of cherry or grape tomatoes, cut into halves
03 -
A pinch of salt and pepper, adjust as needed
04 -
3 garlic cloves, finely chopped
→ Chicken & Pasta
05 -
2 large chicken breasts (1.5 pounds total)
06 -
4 garlic cloves
07 -
½ of a Meyer lemon, thin slices preferred
08 -
2 tablespoons of olive oil for cooking
09 -
4 tablespoons of butter
10 -
1 teaspoon Italian herb mix
11 -
¼ teaspoon of salt
12 -
8 oz of spaghetti
13 -
2 teaspoons of smoked paprika
14 -
8 oz of creamy Burrata cheese
→ Garnish
15 -
1/3 cup of pine nuts, lightly toasted
16 -
½ cup of fresh basil, roughly chopped
# Instructions:
01 -
Mix the tomato halves with garlic, olive oil, salt, and pepper. Spread them on a tray with parchment paper and bake at 400°F for 20 minutes.
02 -
Rub the chicken with some Italian herbs, paprika, and salt. In a hot skillet with olive oil, cook 5 minutes per side till fully cooked. Take it out and slice up.
03 -
In the same pan, throw in some thin lemon slices, butter, and garlic. Let them cook till you can smell the lemon. Take the lemon pieces out when done.
04 -
Boil the spaghetti and coat it with the buttery lemon sauce. Add the chicken pieces, roasted tomatoes, Burrata, fresh basil, and toasted pine nuts on top.
# Notes:
01 -
Cut chicken breasts thin for quicker cooking.
02 -
Watch while toasting pine nuts to avoid burning them.
03 -
Meyer lemons are great, but regular lemons work fine too.