halfbakedharvest4.6
Charred Tomato Basil Chicken Florentine Pasta
For nights when you’re craving cozy Italian and fresh summer flavor...the perfect summer dish!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●baking sheet
- ●food processor
- ●oven
📝 Preparation Steps
1
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.
prosciutto2 ouncesgarlic, chopped4 cloveschili flakes
Nutrition Facts
calories
472 kcal
serving Size
1 serving
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