CHICKEN PESTO PASTA & CANDIED TOMATO BURRATA

COLLABO PATES POULET PESTO ET BURRATA AUX TOMATES CONFITES 2

In collaboration with
Cath Roman

To save time, prepare the pesto in advance.

Fillets Breasts Pasta and risotto Skillet To freeze In advance Summertime
4-6 Portions
25 min Prepping
10 min Cooking
Recipe Easy

Ingredients

PASTA AND CHICKEN

OR

  • 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

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Pesto

  1. 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

  1. Drain the burrata. Set aside.
  2. In a pan, over medium-high heat, roast the pine nuts. Set aside in a plate.
  3. 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

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. Add salt and pepper to taste.
  5. Enjoy!