Burrata, cherry tomato & chicken pasta

Feb 22, 20232 min read

PREP. TIME: 15 MIN | COOK TIME: 20 MINS | SERVES: 3

INGREDIENTS

1 small pint, cherry tomatoes
1 tsp olive oil
Pepper
360g raw chicken, cut into bite sized pieces
1 tbsp olive oil
½ lemon juiced
1 tsp italian seasoning
½ tsp smoked paprika
Salt & pepper
255g raw pasta (3 servings)
1 tbsp olive oil
1 ½ tbsp butter
2 garlic cloves, minced
½ cup reserved pasta water
2 tbsp pesto
½ lemon, juiced
Basil, sliced, garnish
Burrata cheese, to top (burrata is SO good on this dish, it is expensive though, so feel free to swap for another cheese).

DIRECTIONS Preheat the oven to 350 degrees. Wash and spread cherry tomatoes on a sheet tray, drizzle olive oil & pepper over them and mix until coated. Once the oven is preheated, bake for 15 minutes. Start a large pot of water for the pasta. Once boiling, add pasta to water and follow the directions on the package, make sure to stir a couple times during cooking. (I always use a timer, always.) Cut chicken into bite sized pieces, drizzle olive oil & lemon juice over it, mix, then sprinkle italian seasoning, smoked paprika and salt & pepper over it. Set aside. Put a frying pan on medium/high heat. Once hot, add the chicken, let cook for a couple minutes per side and then flip and cook for another few minutes until fully cooked.(You may have to do this in two batches if your pan is smaller). Set cooked chicken aside. We are making the sauce in the same pan we just cooked the chicken in! **side note, stir the pasta right now so it doesn't stick together. Set that pan on medium/low heat, add olive oil, butter, garlic, let cook for 30 seconds. Add reserved pasta water, cherry tomatoes, pesto, cooked chicken & cooked pasta. (if your pan is too small transfer to the pot you cooked pasta in). Stir. Separate into 3 meals. Top with fresh basil, and burrata. (Burrata is supposed to be served at room temperature, but I'll let you decide if you want to do that!)