Burrata Lemon Chicken Pasta (Print Version)
# Ingredients:
→ Tomato Layer
01 -
10 ounces of grape or cherry tomatoes, cut in half
02 -
3 minced garlic cloves
03 -
A pinch of salt and black pepper
04 -
2 tablespoons of olive oil
→ Pasta & Chicken
05 -
1 ½ pounds of chicken breasts (2 large pieces)
06 -
1 teaspoon of Italian mixed seasoning
07 -
2 teaspoons of smoked paprika
08 -
¼ teaspoon of salt
09 -
½ sliced lemon (Meyer preferred)
10 -
4 tablespoons of butter
11 -
4 crushed garlic cloves
12 -
2 tablespoons of olive oil
13 -
8 ounces of spaghetti pasta
14 -
8 ounces of creamy Burrata cheese
→ Final Touches
15 -
1/3 cup of pine nuts, lightly toasted
16 -
½ cup of fresh basil, chopped up
# Instructions:
01 -
Mix halved tomatoes with garlic, pepper, salt, and olive oil. Lay them on a baking sheet lined with parchment and roast at 400°F for 20 minutes.
02 -
Sprinkle Italian spices, smoked paprika, and salt on thinly sliced chicken breasts. Cook each side in olive oil for about 5 minutes or until ready. Slice after removing.
03 -
In the same pan, melt butter and let garlic and lemon slices cook till they smell amazing. Take out the lemon pieces afterward.
04 -
Boil the spaghetti, toss it with the buttery lemon sauce. Add sliced chicken, roasted tomatoes, chunks of Burrata, fresh basil, and toasted pine nuts.
# Notes:
01 -
Chicken should be cut thin for even cooking
02 -
Don't walk away while toasting pine nuts, they brown quickly
03 -
If you can't get Meyer lemons, regular ones are fine