Description
Sizzling charred tomato basil chicken florentine pasta delivers Mediterranean magic on a plate. Fresh herbs and caramelized tomatoes create a sensory journey that will transport passionate cooks to an Italian kitchen with each delicious bite.
Ingredients
Scale
Protein:
- 1/2 pound chicken breasts (diced)
- 2 ounces prosciutto
Pasta and Base:
- 1 pound linguine or other long cut pasta
- 1 1/2 cups whole milk
- 1 cup grated parmesan cheese
- 1/2 cup grated mozzarella
- 2 cups baby spinach (chopped)
Seasonings and Additional Ingredients:
- 10 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 cloves garlic (chopped)
- 4 slices sourdough bread (torn)
- 1/4 cup pistachios
- 1/4 cup fresh chopped herbs (oregano, rosemary, thyme)
- 2 tablespoons extra virgin olive oil
- 1/4 cup dry white wine
- 1/2 cup fresh basil (torn)
- kosher salt
- black pepper
- chili flakes
Instructions
- Craft a savory crumb mixture by toasting bread and prosciutto in the oven at 375°F for 10-15 minutes until crisp. Combine toasted ingredients with pistachios and herbs in a food processor, pulsing into fine, seasoned breadcrumbs.
- Season chicken and sauté in olive oil over medium heat for 5 minutes until fully cooked. Transfer chicken from skillet and reserve.
- Char tomatoes in the same skillet with butter for 4 minutes, rotating midway to ensure even blistering. Season with salt and pepper, then remove from heat.
- Brown butter with garlic for 1 minute, then deglaze with wine. Simmer briefly, then incorporate milk, parmesan, and spinach, creating a creamy sauce. Add pasta and reserved chicken, seasoning with salt, pepper, and chili flakes.
- Fold in mozzarella, roasted tomatoes, and fresh basil. Plate the pasta, garnishing each serving with prepared breadcrumbs and additional basil leaves.
Notes
- Toast bread and prosciutto carefully to achieve the perfect crispy texture without burning, ensuring a delightful crunch in the breadcrumb topping.
- Use fresh, ripe tomatoes for the best charred flavor, which intensifies the overall taste of the dish and adds a smoky depth.
- For a gluten-free version, substitute regular pasta with zucchini noodles or gluten-free pasta, and use gluten-free bread for the breadcrumbs.
- Consider reducing the butter quantity for a lighter version, or swap with olive oil to cut down on saturated fats while maintaining the dish’s rich flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 110 mg