Charred Tomato Basil Chicken Florentine Pasta with herb butter breadcrumbs. A summery and creamy pasta that’s great for nights when you’re craving cozy Italian and fresh summer flavor. This dish is made with garden cherry tomatoes that are pan-roasted with butter and garlic, then stirred into a creamy parmesan spinach Florentine sauce. Together they make for the most comforting delicious summer pasta. Finish the dish off with crispy-salty prosciutto and herb butter breadcrumbs.
Ingredients:
Herbed Butter Breadcrumbs:
4 tablespoons salted butter
4 slices sourdough bread, torn
2 ounces prosciutto
1/4 cup pistachios
1/4 cup fresh chopped herbs, oregano, rosemary, thyme
Pasta:
1 pound linguine or other long cut pasta
2 tablespoons extra virgin olive oil
1/2 pound chicken breasts, diced (about 1 breast )
kosher salt and black pepper
6 tablespoons salted butter
3 cups cherry tomatoes
4 cloves garlic, chopped
1/4 cup dry white wine
1 1/2 cups whole milk
1 cup grated parmesan cheese
2 cups baby spinach, chopped
chili flakes
1/2 cup grated mozzarella
1/2 cup fresh basil, torn
Instructions:
1. To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is cripsy. Add everything to a food processor. Add the pistachios and herbs. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
3. To make the pasta. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
4. Meanwhile, combine the olive oil, chicken, salt, and pepper in a large skillet. Set over medium heat and cook for 5 minutes, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
5. To the same skillet, add 3 tablespoons of butter and the tomatoes. Cook for 2 minutes, then stir and cook another 2 minutes, until the tomatoes are blistered. Season with salt and pepper. Remove the tomatoes from the skillet.
6. Add 3 tablespoons butter and the garlic, cook for 1 minute, until the butter is browning. Add the wine, simmer 1 minute, then add the milk, parmesan, and spinach, stirring until melted and creamy. Add the pasta and chicken. Season with salt, pepper, and chili flakes.
7. Mix in the mozzarella, tomatoes, and basil. Remove from the heat. Divide the pasta among plates and top each plate with breadcrumbs and fresh basil.
Charred Tomato Basil Chicken Florentine Pasta
Ingredients
Herbed Butter Breadcrumbs:
- 4 tablespoons salted butter
- 4 slices sourdough bread torn
- 2 ounces prosciutto
- 1/4 cup pistachios
- 1/4 cup fresh chopped herbs oregano, rosemary, thyme
Pasta:
- 1 pound linguine or other long cut pasta
- 2 tablespoons extra virgin olive oil
- 1/2 pound chicken breasts diced (about 1 breast )
- kosher salt and black pepper
- 6 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 cloves garlic chopped
- 1/4 cup dry white wine
- 1 1/2 cups whole milk
- 1 cup grated parmesan cheese
- 2 cups baby spinach chopped
- chili flakes
- 1/2 cup grated mozzarella
- 1/2 cup fresh basil torn
Instructions
To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is crispy. Add everything to a food processor. Add the pistachios and herbs. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
To make the pasta. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
- Meanwhile, combine the olive oil, chicken, salt, and pepper in a large skillet. Set over medium heat and cook for 5 minutes, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- To the same skillet, add 3 tablespoons of butter and the tomatoes. Cook for 2 minutes, then stir and cook another 2 minutes, until the tomatoes are blistered. Season with salt and pepper. Remove the tomatoes from the skillet.
- Add 3 tablespoons butter and the garlic, cook for 1 minute, until the butter is browning. Add the wine, simmer 1 minute, then add the milk, parmesan, and spinach, stirring until melted and creamy. Add the pasta and chicken. Season with salt, pepper, and chili flakes.
- Mix in the mozzarella, tomatoes, and basil. Remove from the heat. Divide the pasta among plates and top each plate with breadcrumbs and fresh basil.
