Burrata Chicken Spaghetti (Print Version)
# Ingredients:
→ Tomato Topping
01 -
10 oz grape or cherry tomatoes, cut in half
02 -
3 cloves garlic, finely chopped
03 -
A pinch of salt and pepper
04 -
2 tbsp of olive oil
→ Chicken and Noodles
05 -
4 tbsp butter
06 -
1/4 tsp salt
07 -
2 large chicken breasts (about 1.5 lbs total)
08 -
2 tbsp olive oil
09 -
1 tsp of Italian herb blend
10 -
2 tsp smoked paprika
11 -
1/2 Meyer lemon (or regular), sliced thin
12 -
4 garlic cloves
13 -
8 oz spaghetti pasta
14 -
8 oz Burrata cheese ball
→ Extras on Top
15 -
1/3 cup toasted pine nuts
16 -
1/2 cup chopped fresh basil leaves
# Instructions:
01 -
Mix the tomato halves with minced garlic, olive oil, salt, and pepper. Spread them on parchment-lined baking sheet, then bake them for 20 min at 400°F.
02 -
Dust chicken breasts with salt, paprika, and the seasoning mix. Heat oil in a pan, cook chicken on both sides for 5 minutes or until done. Slice into strips after resting.
03 -
In the same pan, cook butter, thin lemon slices, and chopped garlic until they smell great. Remove the lemon slices when done.
04 -
Boil the spaghetti and toss it with the buttery lemon sauce. Add the sliced chicken, roasted tomatoes, Burrata cheese, fresh basil, and toasted nuts on top.
# Notes:
01 -
Slice chicken thin before cooking for best results.
02 -
Keep a close eye when toasting pine nuts.
03 -
Meyer lemon is ideal, but regular lemons are fine too.