RECIPE PROVIDED BY EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
On the surface, burrata appears to be a simple ball of mozzarella, but cut into it to discover a luscious, creamy center. We’ve grilled it together with cherry tomatoes to create a rich, creamy pasta sauce bursting with Italian flavors. It’s easy to grill up chicken breast alongside and mix in, and a sprinkle of crunchy breadcrumbs, zesty arugula, and another ball of fresh burrata (yes, you read that right!) elevate the dish visually and tastefully.
Ingredients
1 pound boneless, skinless chicken breasts
Zest and juice of 1 lemon
7 tablespoons olive oil
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Two 10-ounce packs of cherry tomatoes
2 shallots, sliced thinly
3 garlic cloves, sliced thinly
Two 8-ounce balls of burrata
12 ounces cavatappi pasta
1 cup panko breadcrumbs
2 packed cups arugula
1 cup grated Parmesan cheese
Balsamic vinegar for drizzling
Instructions
- Heat a grill to medium. Marinate the chicken by combining it with half the lemon juice, 2 tablespoons olive oil, oregano, 1 teaspoon salt, and a few grinds of black pepper. Allow it to marinate for around 10 minutes (don’t exceed this time, as the lemon’s acidity can start to cook the chicken).
- Meanwhile, in a medium bowl, combine the tomatoes, shallots, garlic, remaining 2 tablespoons olive oil, 1 teaspoon salt, and a few grinds of black pepper. Transfer this mixture onto the center of two stacked large sheets of foil. Place one ball of burrata atop the tomatoes, then fold the foil tightly to seal the ingredients inside. Grill for 14 to 16 minutes, or until the tomatoes are starting to burst and the burrata is melted.
- Grill the marinated chicken until nicely marked on one side, about 7 to 8 minutes. Flip and continue cooking until a thermometer reads 165 degrees in the thickest part, another 7 to 8 minutes. Remove from the grill and allow the chicken to rest for 5 minutes before slicing it into 1/2-inch pieces.
- As the burrata and chicken are grilling, bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente, which takes around 7 minutes. Reserve 1/4 cup of the cooking water, then drain and set aside.
- In a large skillet over medium-high heat, combine the panko, 2 tablespoons olive oil, 1 teaspoon salt, and a few grinds of black pepper. Stir frequently until the panko turns golden brown, approximately 5 to 6 minutes. Mix in the lemon zest and set aside. Toss the arugula with the remaining lemon juice and 1 tablespoon olive oil.
- Combine the contents of the foil packet with the drained pasta, stirring until mixed thoroughly. Incorporate the Parmesan, sliced chicken, and reserved pasta water until the cheese melts. Serve the pasta in a bowl, topping it with the toasted breadcrumbs, arugula, and the second ball of burrata. Finish with a drizzle of balsamic vinegar and slice into the burrata to allow its creamy center to flow out.
