Chicken Spaghetti with Burrata & Lemon Butter Garlic Sauce

 

 

 

 

 

 

 

 

Ingredients

Roasted Tomatoes:

10 oz cherry tomatoes, halved

2 tbsp olive oil

3 garlic cloves, minced

Salt and pepper

Chicken & Pasta:

1½ lbs chicken breasts, thinly sliced

2 tsp smoked paprika

1 tsp Italian seasoning

¼ tsp salt

2 tbsp olive oil

½ lemon, thinly sliced

4 garlic cloves, minced

4 tbsp butter

8 oz spaghetti

8 oz burrata

Garnish:

½ cup chopped basil

⅓ cup toasted pine nuts

 

Instructions:

Roast Tomatoes:
Toss tomatoes with oil, garlic, salt, and pepper. Roast at 400°F for 20 minutes. Set aside.

Cook Chicken:
Season chicken with salt, paprika, and herbs. Cook in oil for about 5 minutes per side until golden. Rest, then slice.

Make Sauce:
In the same pan, cook lemon slices, garlic, and butter for 2 minutes. Remove lemon slices once fragrant.

Cook Pasta:
Boil spaghetti until al dente. Reserve ½ cup pasta water. Drain and toss with the butter sauce.

Assemble:
Plate pasta. Top with chicken, roasted tomatoes, torn burrata, basil, and pine nuts. Serve hot.