CHICKEN PESTO PASTA & CANDIED TOMATO BURRATA
In collaboration with
Cath Roman
To save time, prepare the pesto in advance.
4-6
Portions
25 min
Prepping
10 min
Cooking
Recipe
Easy
Ingredients
PASTA AND CHICKEN
- 2 chicken breasts, sliced into strips
- 375 g penne rigate
- 15 ml (1 tbsp.) olive oil
- Salt and pepper
PESTO
- 500 ml (2 cups) fresh basil, washed and drained
- 30 ml (2 tbsp.) roasted pine nuts
- 1 garlic clove, minced
- 60 ml (1/4 cup) olive oil
- 125 ml (1/2 cup) grated or flaked parmigiano reggiano
- The juice of half a lemon
CANDIED TOMATO BURRATA
- 100 g cherry tomatoes, halved
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 60 ml (1/4 cup) olive oil
- 15 ml (1 tsp.) fleur de sel
- Pinch of sugar
- 1 burrata of approx. 225 g
- 125 ml (1/2 cup) roasted pine nuts
- Basil leaves, to taste
Directions
Click the steps to erase them.
Pesto
- In a food processor, combine all ingredients until the mixture is homogeneous. If the mixture is toot thick, add a small amount of olive oil. Set aside.
Candied tomato burrata
- Drain the burrata. Set aside.
- In a pan, over medium-high heat, roast the pine nuts. Set aside in a plate.
- Using the same pan, over medium-high heat, brown the shallot and garlic in olive oil. Add the cherry tomatoes, salt, and sugar, and stir. Simmer until the tomatoes reach the desired texture.
Pasta and chicken
- In a large pot of salted boiling water, cook the pasta until al dente. Drain and set aside.
- In a large pan, over medium-high heat, cook the chicken strips in olive oil. Add salt and pepper to taste. Combine with pesto and pasta.
- Serve the pasta in a service dish. Cut the burrata and place the pieces and creamy centre over the pasta. Garnish with candied tomatoes, pine nuts and minced basil leaves.
- Add salt and pepper to taste.
- Enjoy!