Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

 Ingredients

Roasted Tomatoes

  • 10 oz cherry tomatoes or grape tomatoes (sliced in half)
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • salt and pepper

Chicken Pasta

  • 1.5 lb chicken breast (2 skinless, boneless chicken breasts)
  • ¼ teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • ½ lemon (preferably, Meyer lemon) thinly sliced
  • 4 cloves garlic
  • 4 tablespoons butter
  • 8 oz spaghetti
  • 8 oz Burrata cheese

Garnish

  • ½ cup fresh basil chopped
  • ⅓ cup pine nuts lightly toasted
Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce


Instructions 

Roasted tomatoes

  • Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a parchment paper-lined baking sheet, without overcrowding. Roast for about 20 minutes while you prepare the pasta.

Chicken Pasta

  • This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, smoked paprika, and Italian seasoning.
  • Heat 2 tablespoons of olive oil on medium heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly.
  • To the same skillet, add lemon slices, minced garlic, butter and cook for a couple of minutes on low-medium heat to release lemon juices and to soften the garlic. Remove from heat.
  • Bring a pot of water to boil. Cook spaghetti according to package instructions. Drain.
  • Add cooked and drained pasta to the same skillet with lemon slices, garlic, and butter. Mix everything well. Remove lemon slices.
  • Top the pasta with cooked sliced chicken and roasted tomatoes.
  • How to serve it
  • When serving, add chicken spaghetti to the plates and divide the burrata cheese among the plates. Top with chopped fresh basil and toasted pine nuts.

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