Chicken Spaghetti Burrata Dish (Print Version)
# Ingredients:
→ Baked Tomatoes
01 -
10 oz small tomatoes, cut in half
02 -
2 tablespoons extra virgin olive oil
03 -
3 cloves garlic, finely chopped
04 -
salt and pepper as needed
→ Main Components
05 -
1.5 pounds chicken breast (2 big pieces)
06 -
¼ teaspoon salt
07 -
2 teaspoons smoky paprika
08 -
1 teaspoon herbs from Italy mix
09 -
2 tablespoons extra virgin olive oil
10 -
½ lemon (Meyer type works best), cut into thin rounds
11 -
4 cloves garlic
12 -
4 tablespoons butter
13 -
8 oz spaghetti noodles
14 -
8 oz soft Burrata cheese
→ Topping
15 -
½ cup fresh basil leaves, roughly cut
16 -
⅓ cup pine nuts, lightly browned
# Instructions:
01 -
Mix the halved small tomatoes with oil, chopped garlic, salt and pepper. Pop them in a 400°F oven for 20 minutes on a lined tray.
02 -
Dust your sliced chicken with salt, smoky paprika, and Italian herbs. Fry in oil about 5 minutes each side till fully cooked. Set aside and cut into pieces.
03 -
Drop lemon rounds, garlic, and butter in the same pan until everything smells good. Take out the lemon bits.
04 -
Boil your spaghetti, then mix with the lemony butter sauce. Add the sliced chicken on top, then the oven-baked tomatoes, chunks of burrata, basil and warm pine nuts.
# Notes:
01 -
Slice the chicken breasts thinly before cooking
02 -
Keep an eye on pine nuts while toasting - they burn quickly
03 -
Sweet Meyer lemons are best but standard ones will do fine