Burrata and Tomato Pasta, Grilled

RECIPE PROVIDED BY EMILY WEINBERGER FOR FOOD NETWORK KITCHEN

Burrata may appear to be just a ball of mozzarella on the outside, but once cut, it reveals a rich and creamy interior. Grilling it alongside cherry tomatoes transforms them into a sumptuous, decadently creamy sauce for pasta, infused with classic Italian flavors. Grilled chicken breast complements this dish perfectly, and a sprinkle of crunchy breadcrumbs, a zesty arugula garnish, and an additional ball of fresh burrata create a visually stunning presentation.

Ingredients

1 pound boneless, skinless chicken breasts

Zest and juice from 1 lemon

7 tablespoons olive oil

1 teaspoon dried oregano

Kosher salt and freshly ground black pepper to taste

Two 10-ounce packages cherry tomatoes

2 shallots, thinly sliced

3 cloves garlic, thinly sliced

Two 8-ounce balls of burrata

12 ounces cavatappi pasta

1 cup panko breadcrumbs

2 cups packed arugula

1 cup grated Parmesan cheese

Balsamic vinegar for drizzling

Instructions

1. Prepare a grill at medium heat. In the meantime, coat the chicken with half of the lemon juice, 2 tablespoons of olive oil, oregano, 1 teaspoon salt, and several grinds of black pepper. Allow the chicken to marinate for around 10 minutes—do not exceed this time to prevent the lemon juice from cooking the chicken.
2. While the chicken is marinating, combine the cherry tomatoes, shallots, garlic, 2 tablespoons of olive oil, 1 teaspoon salt, and a few grinds of black pepper in a medium bowl. Transfer this mixture into the center of two stacked large sheets of foil. Place one burrata ball atop the tomato mixture, fold the foil around the ingredients, and seal tightly. Grill for 14 to 16 minutes, until the tomatoes start to burst and the burrata becomes gooey.
3. Place the chicken on the grill and cook for 7 to 8 minutes until dark grill marks form. Flip the chicken and continue grilling until a digital thermometer reads 165 degrees in the thickest part, about another 7 to 8 minutes. Remove from the grill and let it rest for 5 minutes before slicing into ½-inch pieces.
4. As the burrata and chicken grill, bring a large pot of salted water to a boil. Cook the cavatappi until al dente, approximately 7 minutes. Reserve ¼ cup of the cooking water, drain the pasta, and set aside.
5. In a large skillet, combine the panko, 2 tablespoons of olive oil, 1 teaspoon salt, and several grinds of black pepper. Cook over medium-high heat, stirring frequently, until the panko turns golden brown, about 5 to 6 minutes. Mix in the lemon zest and set aside. Toss arugula with the remaining lemon juice and 1 tablespoon olive oil.

• Combine the contents of the foil packet with the drained pasta, stirring well. Incorporate the Parmesan, sliced chicken, and reserved pasta water until the cheese melts. Serve the pasta in a bowl, topped with the crispy breadcrumbs. Layer the arugula over the breadcrumbs, followed by the second ball of burrata. Drizzle with balsamic vinegar and slice into the burrata to let its creamy center flow.