Burrata Chicken Spaghetti and Zingy Lemon Garlic Butter

Name: Burrata Chicken Spaghetti and Zingy Lemon Garlic Butter
Total time: 50 min
Ingredients: Black pepper, add to your liking; Salt, shake in as much as you want; 3 garlic cloves, chopped up small; 30 ml extra-virgin olive oil; 285 g cherry or grape tomatoes, split in half; 225 g Burrata cheese; 225 g dried spaghetti; 60 g unsalted butter; 4 garlic cloves, chopped fine; 1/2 lemon, thin slices work best (Meyer lemons are great if you have them); 30 ml olive oil; 1 tsp Italian blend seasoning; 2 tsp smoked paprika; 1/4 tsp fine salt; 680 g boneless, skinless chicken breast (about 2 large pieces, cut in half horizontally); 40 g pine nuts, toast them just a bit; 15 g basil leaves, sliced up fine

ioanacooks.com

Silky burrata and crisp pan-cooked chicken mix with spaghetti and bright lemon garlic butter, finished with sweet roasted tomatoes.

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Ingredients

Black pepper, add to your liking
Salt, shake in as much as you want
3 garlic cloves, chopped up small
30 ml extra-virgin olive oil
285 g cherry or grape tomatoes, split in half
225 g Burrata cheese
225 g dried spaghetti
60 g unsalted butter
4 garlic cloves, chopped fine
1/2 lemon, thin slices work best (Meyer lemons are great if you have them)
30 ml olive oil
1 tsp Italian blend seasoning
2 tsp smoked paprika
1/4 tsp fine salt
680 g boneless, skinless chicken breast (about 2 large pieces, cut in half horizontally)
40 g pine nuts, toast them just a bit
15 g basil leaves, sliced up fine