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Pasta med tomat, burrata og gratineret kylling - Nem og cremet pasta
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Pasta with tomato, burrata and baked mozzarella chicken

Recipe for pasta with a tomato and burrata sauce and baked chicken with pesto and mozzarella.
Course Main course
Cuisine Italian
Nøgleord Easy dinner, Easy pasta, Pasta
Total Time 40 minutes
Servings 4 people
Calories 903kcal

Ingredients

Chicken

  • 4 chicken breast fillets
  • 4 tbsp pesto
  • 150 g mozzarella, fresh or grated
  • 200 g cherry tomatoes
  • Salt and freshly ground pepper
  • Olive oil

Pasta and sauce

  • 500 g cherry tomatoes, halved
  • 1 shallot, finely sliced
  • 6 cloves garlic
  • 7 sprigs basil, leaves only
  • 400 g pasta
  • 150 ml dry white wine
  • 1 burrata
  • 40 g parmesan, finely grated
  • Dried basil
  • Salt and freshly ground pepper
  • Olive oil

To serve

  • Parmesan, to serve
  • Extra pesto and fresh basil, optional

Instructions

Chicken

  • Heat a pan with a splash of oil and brown the chicken breast fillets quickly over a high heat. Season with salt and freshly ground pepper.
  • Place the fillets in an ovenproof dish or on a baking tray lined with baking paper. Spread pesto over the tops and scatter the cheese on top - grated or sliced mozzarella.
  • Add the cherry tomatoes alongside, drizzle with a little oil and season with salt and freshly ground pepper.
  • Put the dish in a preheated oven as soon as you start on the sauce - and bake at 200°C, conventional oven (top and bottom heat), for about 15-20 minutes - depending on the thickness of the fillets.
    Then let them rest while you finish the sauce, if the timing doesn't quite line up.

Pasta and sauce

  • Heat a good splash of oil in the same pan you fried the chicken in, and fry the tomatoes, shallot and garlic over a medium heat until the shallot is translucent. Season with salt and freshly ground pepper.
  • Add the basil leaves and, if you like, a pinch of chilli flakes, and let it simmer for a couple more minutes.
  • Meanwhile, put the pasta on in a large pot of salted water and cook until al dente. Remember to save some of the pasta water.
  • Pour the white wine into the pan and let it reduce well while the pasta continues to cook.
  • Tip the contents of the pan into a blender together with the burrata, and blend until you have a completely smooth sauce.
  • Pour the sauce back into the pan, add the parmesan and a little dried basil, and stir until the cheese has melted.
  • Toss the pasta with the sauce and season to taste with salt and freshly ground pepper. Adjust the consistency with a splash of pasta water if needed.
  • Divide the pasta between 4 deep plates, top each with a chicken fillet and, if you like, a little extra pesto, and arrange the baked tomatoes on top.
  • Sprinkle with a little grated parmesan and freshly ground pepper before serving - and fresh basil, if you like.

Nutrition

Calories: 903kcal | Carbohydrates: 88g | Protein: 65g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 155mg | Sodium: 738mg | Potassium: 1275mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1838IU | Vitamin C: 45mg | Calcium: 554mg | Iron: 4mg