Prep time: 10 minutes
Cook time: 20 minutes
Lemon Chicken Tomato
& Burrata Pasta
Ingredients
ROASTED TOMATOES
- 2 tbsp olive oil
- 340g (12 oz) cherry tomatoes
- Salt and pepper to taste
CHICKEN
- 2 skinless boneless chicken breasts
- 1 tsp smoked paprika
- 1 tsp italian seasoning
- 2 tbsp olive oil
- Half of a lemon
LEMON BUTTER PASTA
- 1 lb spaghetti
- 1/2 cup, salted butter
- 6 cloves garlic, minced
- 1 and 1/2 lemons, juiced
TO FINISH
- 1 pkg Bella Casara Burrata (250g)
- 1/3 cup pine nuts, toasted
- Fresh basil
Instructions
- Preheat the oven to 350°F (177°C).
- For the roasted tomatoes, in a large oven safe frying pan on medium-high heat, add oil. Once heated add tomatoes and cook until blistered, about 2 minutes. Remove from the pan and set aside.
- Season chicken with spices. Using the same pan as before, add oil and heat on a medium high heat. Once heated add the chicken and sear until crisp and golden brown, about 2 to 3 minutes each side. Squeeze 1 half of a lemon on top of chicken. Place pan in the oven and cook chicken until done, about 15 minutes or until chicken has an internal temperature of 165°F.
- While chicken is cooking, cook pasta as per package directions. In a large skillet, (big enough to fit the pasta) over medium heat add butter, garlic and lemon juice and cook until garlic is softened, about 3 to 5 minutes.
- Carefully cut the cooked chicken breasts into strips.
- Add pasta into the pan with sauce and toss to coat. Add chicken strips and tomatoes and toss again.
- Divide pasta evenly on plates, finish by dividing the burrata evenly over pasta and sprinkling with pine nuts and basil.
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