RECIPE BY EMILY WEINBERGER FOR FOOD NETWORK KITCHEN
Burrata may seem like a simple mozzarella ball on the outside, but when cut open, it reveals a luscious center filled with creamy goodness. By grilling it along with cherry tomatoes, we create a rich, flavorful sauce that’s perfect for pasta. Grilling chicken breast simultaneously makes it an easy addition, and topping the dish with crunchy breadcrumbs, fresh arugula with a hint of lemon, and another ball of burrata elevates the presentation.
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 packages of cherry tomatoes
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
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 the grill to medium heat. In the meantime, combine the chicken with half of the lemon juice, 2 tablespoons of olive oil, oregano, 1 teaspoon of salt, and black pepper. Allow it to marinate for approximately 10 minutes (be cautious not to marinate longer, as the lemon’s acidity can start cooking the chicken).
- While the chicken marinates, mix the tomatoes, shallots, garlic, 2 tablespoons of olive oil, 1 teaspoon of salt, and black pepper in a medium bowl. Transfer this mixture onto the center of two stacked large sheets of foil. Place one ball of burrata atop the tomatoes, and enclose the foil to secure the contents tightly. Grill for about 14 to 16 minutes, until the tomatoes burst and the burrata becomes melty.
- Grill the chicken for 7 to 8 minutes until dark grill marks appear, then flip and continue cooking until a digital thermometer reads 165 degrees when inserted into the thickest part of the chicken, another 7 to 8 minutes. Once done, remove from the grill and let it rest for 5 minutes before slicing into 1/2-inch thick pieces.
- As the burrata and chicken are grilling, bring a large pot of salted water to a boil and cook the cavatappi until al dente, approximately 7 minutes. Save 1/4 cup of the pasta water, then drain the remaining water and set the pasta aside.
- In a large skillet, combine the panko, 2 tablespoons of olive oil, 1 teaspoon of salt, and some black pepper. Cook over medium-high heat, stirring occasionally, until the panko turns golden brown, about 5 to 6 minutes. Mix in the lemon zest and set it aside. Dress the arugula with the leftover lemon juice and 1 tablespoon of olive oil.
- Transfer the grilled contents from the foil into the drained pasta and mix until combined. Fold in the Parmesan, chicken, and the reserved pasta water until the cheese is melted. Serve the pasta in a bowl topped with golden breadcrumbs. Layer the dressed arugula over the breadcrumbs, followed by the remaining ball of burrata. Drizzle with balsamic vinegar and slice into the burrata to release its creamy interior.
