Chicken and Roasted Tomato Pasta
A delightful dish featuring juicy roasted cherry tomatoes and tender seasoned chicken, perfect for weeknight dinners or special occasions.
Ingredients
For the roasted tomatoes
- 10 oz cherry tomatoes or grape tomatoes, sliced in half bursting with sweetness
- 2 tablespoons olive oil for roasting tomatoes
- 3 cloves garlic, minced for roasting tomatoes
- Salt and pepper to taste for flavor enhancement
For the chicken
- 1.5 lb chicken breast, thinly sliced ensuring tender bites
- 1/4 teaspoon salt for seasoning
- 2 teaspoons smoked paprika for a warm, smoky aroma
- 1 teaspoon Italian seasoning for a garden-fresh taste
- 2 tablespoons olive oil for pan-searing
- 1/2 lemon thinly sliced to brighten flavors
- 4 cloves garlic, minced for extra flavor
- 4 tablespoons butter for richness
For the pasta
- 8 oz spaghetti to absorb flavors
- 8 oz Burrata cheese creamy and indulgent
- 1/2 cup fresh basil, chopped for freshness
- 1/3 cup pine nuts, lightly toasted for crunch
Instructions
Preparation
- Preheat your oven to 400°F.
- In a bowl, toss the sliced tomatoes with olive oil, minced garlic, salt, and pepper, ensuring they are well-coated.
- Spread them out on a parchment-lined baking sheet and roast for 20 minutes.
- Season the chicken breasts with salt, smoked paprika, and Italian seasoning.
- In a skillet, heat olive oil over medium heat and cook the chicken for about 5 minutes on each side until golden brown and cooked through.
- Remove from the skillet and slice it thinly.
Cooking
- In the same skillet, add the thin lemon slices and minced garlic. Add butter and cook briefly until aromatic.
- Remove from heat.
- Cook the spaghetti according to package instructions; drain and set aside.
- In the skillet, combine the drained spaghetti, lemon slices, and garlic butter. Toss well.
Assembly
- Plate portions of spaghetti first, tilting them into a nest.
- Top with slices of chicken, roasted tomatoes, and a piece of Burrata cheese.
- Garnish with chopped basil and toasted pine nuts.
Notes
Marinate the chicken for more flavor. Add spinach or arugula for color. Soak pine nuts in lemon juice for added zing. Sprinkle red pepper flakes for heat.