Bake chicken- Preheat oven to 400 degrees and spray baking sheet
with nonstick cooking spray. Place chicken breasts in medium bowl
and add olive oil, salt, garlic, basil, and parsley; massage chicken
with herbs. Place on baking sheet and bake for 15-20 minutes or
until juices run clear and chicken is no longer pink. Allow chicken to
cook for a few minutes then transfer to cutting board and chop
chicken into small cubes; set aside.
o make the sauce- Heat olive oil in a large oven-proof skillet over
medium-high heat. Add the garlic; cook until fragrant and golden.
Add in tomatoes, parsley, basil, oregano, garlic salt, and some fresh
black pepper. Cook over medium heat until tomatoes break down
and become a little like sauce; about 5-8 minutes. Transfer to a
food processor or blender and puree until smooth. Taste sauce and
add more herbs or salt if necessary. Return the sauce to the pan,
add 1 1/4 cups of water, and stir in uncooked pasta.
Bring back to a boil, cover, then reduce heat to medium-low. Cook
pasta for 8-10 minutes or until al dente.
Once pasta is al dente, reduce heat to low and stir in mozzarella
and parmesan cheeses and chopped chicken. Place burrata on top
of pasta and place under broiler until burrata melts and is slightly
golden. Garnish with basil leaves and extra parmesan, if desired.
Serves 4-6.
Originally Submitted
1/28/2015
0 Out of 5 from
0 reviews
You can add this Skillet Cheesy Chicken Rotini recipe to your own private DesktopCookbook.